THis is a fantastic dessert any time of the year. And it’s very simple to make. I must preach the importance of freezing the butter for about 15 minutes before using it, then chilling the dough about an hour. What that means is this super-easy recipe can be completed while you're cooking dinner, as long as you start with throwing that crust together and pop it in the fridge while you get dinner going. You (and your guests) will be drooling at the scent of the crust and fruit and spice. As always, recipe requests in the comments!

Greg says to combine it with a sea salt caramel gelato. But I honestly think he would add that to just about anything. 😉