Plum Crostata Recipe

Name: Plum Crostata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 1 1/4 cups all-purpose flour, plus more for dusting; 1/2 cup sugar, plus; 1/4 cup raw sugar, for the outer crust prior to baking; 1/4 teaspoon salt; 1/2 cup cold butter, cubed and kept chilled; 1 tablespoon cornstarch; 1/4 teaspoon cinnamon, shopping list; 1/4 teaspoon grated orange zest or 1/4 teaspoon lemon zest; 1 large egg yolk, mixed with; 1 tablespoon water; 1/4 cup water (iced); 1 lb plum, any variety cut into 1/8th segments

Servings: persons

1 1/4 cups all-purpose flour, plus more for dusting
1/2 cup sugar, plus
1/4 cup raw sugar, for the outer crust prior to baking
1/4 teaspoon salt
1/2 cup cold butter, cubed and kept chilled
1 tablespoon cornstarch
1/4 teaspoon cinnamon, shopping list
1/4 teaspoon grated orange zest or 1/4 teaspoon lemon zest
1 large egg yolk, mixed with
1 tablespoon water
1/4 cup water (iced)
1 lb plum, any variety cut into 1/8th segments

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/4 cups all-purpose flour, plus more for dusting, 1/2 cup sugar, plus, 1/4 cup raw sugar, for the outer crust prior to baking, 1/4 teaspoon salt, and more.

Yes, Plum Crostata falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Plum Crostata

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