of the freezer and it works quite well. You can also make
crostadas with all kinds of fresh fruit: try nectarines, apricots,
and cherries in the summer, when fruit is at its best.
The reason for this, according to Danko, is that cornstarch
doesn’t fully dissolve until the liquid is at a boil. So if you don’t
let the filling bubble in the center, you may have some residual
starch in your crostada.
This is utterly terrifying, but it works. The fruit doesn’t fall out
because of all that cornstarch (it’s almost like a jam at this
point) and the parchment comes off easily.