Plum Crostata
Updated Oct. 11, 2023
- Total Time
- 2 hours
- Prep Time
- 30 minutes
- Cook Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2¼cups/288 grams all-purpose flour
- ½cup/100 grams granulated sugar
- ¼cup/57 grams salted butter, cut into small pieces and at cool room temperature
- 1whole large egg, plus 2 large egg yolks
- About ¼ cup ice water
- 1½pounds ripe plums
- ¼cup almond flour or crushed amaretti cookies
- 2tablespoons granulated sugar, for topping
For the Pastry
For the Filling
Nutritional analysis per serving (8 servings)
325 calories; 10 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 54 grams carbohydrates; 3 grams dietary fiber; 24 grams sugars; 7 grams protein; 59 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put flour and sugar in a stand mixer or food processor, and blend together. Add butter, egg and egg yolks, and mix briefly, until dough comes together. If necessary, add a few tablespoons of ice water. Set dough on table and knead briefly, then divide dough in half. (Use one piece and save the other for future tarts.)
- Step 2
Roll dough and line (or press it into) a 9-inch fluted tart pan. Refrigerate or freeze until ready to use.
- Step 3
Heat oven to 400 degrees. Pit and slice the plums into ¼-inch-thick half-moons, keeping them grouped together by plum halves.
- Step 4
Sprinkle the bottom of the pastry with almond flour. Arrange the groups of plum slices in overlapping rows, to cover the entire bottom of the tart. Sprinkle the surface with sugar. Bake on a rimmed baking sheet lined with parchment in the top half of the oven for 10 minutes, then reduce the heat to 375 degrees and bake until the surface is bubbling and oozing and pastry shell has browned nicely, about 40 more minutes.
- Step 5
Let cool and serve at room temperature. Cut into wedges.
Private Notes
Comments
Since crostati are so simple by nature, the flavor might be amped up by using the crushed cookies rather than the almond flour. A sprinkling of wine or liqueur over the fruit before baking might be nice too...
I found it looked a bit desiccated after taking it out of the oven so I glazed it with some melted apricot jam. It gave it a glowing finish. Easy fix. Great dessert.
Maybe even better with more butter?
as people mentioned, the crust was dry and hard and had trouble getting it to come together to roll out. Adding a bit of salt an maybe more butter and water would help. The plums did not get bubbly. Adding more plums and maybe dot with butter and add more sugar might have helped.
Similar to other reviews, I found the crust too hard and lacking in flavor. I’d also recommend using crushed amaretti cookies and not almond flour to top the tart shell before adding the plums. I used almond flour and it tasted cardboard-y (the almond flour hadn’t expired). The plums just also bake in place and don’t get jammy enough. The recipe’s 2 tbsp of sugar on top is not sufficient to bring out the plum flavors. I wonder about lacquering the plums with a simple syrup with a little almond extract or even mixing the plums together in a bowl with sugar, a little almond extract or liqueur, lemon zest, and still arranging them on the tart shell neatly. I love sophisticated, not-so-sweet desserts, but this one really needs the volume turned up.
I did not care for this dessert. I read the reviews. Followed the instructions and the crust was hard and didn’t have enough flavor. The plums, even though dusted in crushed cookies, also didn’t taste like much. I hate to leave a negative review but I would skip this.