Plum Crostata

Sweet-tart purple plums are the perfect fruit for this tart, though it also works well with peaches or apricots. You don’t need to peel soft-skinned fruits. The cornstarch thickens the fruit juices so they form a natural glaze for the finished crostata.

SERVES: 8

INGREDIENTS:

FOR CRUST

• 1½ cups unbleached all-purpose flour
• 3 tablespoons sugar
• ½ teaspoon salt
• 1 teaspoon grated lemon zest
• 8 tablespoons (1 stick) cold unsalted butter, cut into bits
• 1 large egg, lightly beaten
• 1 teaspoon pure vanilla extract

FOR FILLING

• 8 large Italian prune plums or other large plums (about 2 pounds), pitted and quartered
• ½ cup sugar
• 2 tablespoons cornstarch
• 2 teaspoons fresh lemon juice

INSTRUCTIONS:

TO MAKE THE CRUST

1. In a large bowl, stir together the flour, sugar, salt, and lemon zest.
2. Using a pastry blender or two forks, blend in the cold butter until the mixture resembles coarse meal.
3. In a small bowl, beat together the egg and vanilla.
4. Drizzle the egg mixture over the flour mixture and toss with a fork until blended.
5. Gather the dough into a disk, wrap it in plastic wrap, and chill for at least 1 hour or overnight.
6. Crumble the chilled dough into a 9-inch tart pan and press it over the bottom and up the sides of the pan.
7. Refrigerate the tart pan for 30 minutes until the dough is firm.

TO MAKE THE FILLING

1. In a large bowl, toss the plums with sugar, cornstarch, and lemon juice.
2. Arrange the plum quarters cut side up, overlapping slightly, in the tart pan.

TO BAKE THE TART

1. Preheat the oven to 425°F (220°C) and place a rack in the center.
2. Place the tart pan on a baking sheet.
3. Bake for 25 minutes.
4. Reduce the heat to 375°F (190°C) and bake for an additional 25 to 30 minutes, until the fruit is tender and the juices are bubbling.
5. Remove the pan from the oven and use a pastry brush to brush the juices over the fruit.
6. Cool the tart on a wire rack for 30 minutes.
7. Remove the rim of the tart pan and let the tart cool completely before serving.

MORE ABOUT PLUM CROSTATA:

• Plum Crostata is a free-form tart made with a buttery and flaky pastry crust that envelops a luscious filling of ripe and juicy plums. The plums are sliced and arranged in a beautiful pattern, creating a visually appealing dessert that is as stunning as it is delicious.
• The pastry crust of the Plum Crostata is tender and golden, providing the perfect contrast to the sweet and slightly tangy flavor of the plums. The crust is rolled out and folded over the edges of the plums, giving the crostata its rustic and charming appearance.
• When baked, the plums soften and release their natural juices, creating a delightful balance of flavors. The tartness of the plums is complemented by the sweetness of the pastry, resulting in a harmonious combination that is irresistible.
• Plum Crostata is best served warm, allowing the flavors to meld together and the crust to maintain its crispness. It can be enjoyed on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence.
• With its simplicity and elegance, Plum Crostata is a wonderful dessert to showcase the beauty and flavors of fresh plums. Whether enjoyed as a sweet treat during the summer months or as a comforting dessert in cooler seasons, this delectable crostata is sure to impress and satisfy any palate.