Plum Crostata

Total Time
1hr 10mins
Prep
20 mins
Cook
50 mins

One of my favorite fruits are the various plums and of course the deeper the color the sweeter the plum - this is an easy and exciting dessert served with a little vanilla ice cream it is complete

Skip to Next Recipe

Ingredients

Nutrition

Directions

  1. In food processor add the 1 1/4 cups of flour, 2 tablesppons sugar and salt - pulse to mix completly. Add butter and pulse to incorperate to resemble a course pea sized mixture. Add cold water slowly and pulse until the dough comes together. (do not over mix) Gather the dough and pat into a rounnd ball wrap in cling wrap and refridgerate for approxiamtely 30 minutes to an an hour.
  2. Preheat the oven to 425 degrees position the rack to the thrid level - line the baking sheet with parchment paper. Working on a lightly floured surface roll out the dough into a disk shape to approximately 12 inches in diameter, transfer to the baking sheet and chill for another 15 to 30 minutes.
  3. In a bowl combine the remaining regular sugar plus 2 tablespoons (sugar not raw sugar) with cornstartch, cinnamon and organge zest. Add the plums and toss well. Let the mixture stand stirring every 5 mins or so to release the sugars from the plums for apporximately 15 to 20 minutes or until sugar is dissolved.
  4. Arrange the fruit in a circular fashion around the dough working into the center making sure to leave a good 1 1/2 inch plus around the outside edges. Fold the dough over onto the plums. Brush the outside rim of dough with the egg yolk whisked with the water - and sprinkle with the raw sugar.
  5. Bake the crostata for approx 50 mins or until center fruit is bubbling and the outside crust is golden brown - let cool on baking sheet for a good 30 to 40 minutes cut in wedges and serve with ice cream or whipped cream.
  6. You can fridgerate the actual dough for up to 3 days.