Plum Crostata

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With a tart and gooey center, this Plum Crostata appeals to the Italian food lover with an eye on pie. The subtle addition of sliced almonds in its glazed crust, gives this pastry a crispy, flaky exterior and a warm, heavenly flavor.

Ingredients:

Crust:

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1/4 teaspoon salt
• 1/4 pound (1 stick) cold unsalted butter, diced
• 1 egg yolk
• 2 tablespoons ice water

Filling:

• 6 plums, sliced
• 1/4 teaspoon grated lemon zest
• 1/4 cup flour
• 1/4 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice

Glaze:

• 1 large egg, beaten
• 1 tablespoon water
• 2 tablespoons sugar
• 1/4 cup sliced almonds

Directions:

Combine the flour, sugar and salt in a large mixing bowl. Add the butter and mix with a pastry blender, or by hand, until the mixture resembles coarse crumbs. Add the egg yolk and pour in ice water; work it in to bind the dough until the dough holds together. If it is too crumbly, add more ice water. Form into a disc and wrap in plastic; refrigerate for at least 30 minutes.

Preheat the oven to 450˚F.

Flour a rolling pin and roll the pastry into a 14-inch circle on a lightly floured surface. It doesn't have to be perfect; free form is what you want for this rustic tart. Transfer it to a baking sheet.

To make the filling, pit and slice plums thinly. Toss the slices with the filling ingredients. Toss the mixture to gently coat plums. Spoon the mixture into the center of the dough leaving a 2-inch boarder all around. Brush the border with the egg wash. Gently fold the border over the plums to enclose the dough, pleating it to make a circle. Brush the crust with the remaining egg wash and sprinkle with sugar and almonds.

Bake the crostata for 20 to 25 minutes, until the crust is golden and the plums are tender. Allow to cool. Serve warm or at room temperature with vanilla ice cream.

For some variation try:

Peach Crostata or Apple Crostata

Serves 8 Send to friend Printer-friendly version