![]() Lift the parchment paper with the rolled dough and place on the sheet pan. To make the crostata, remove one dough disc from the refrigerator and roll it into a 10 to 11-inch circle on the parchment paper. Working on the parchment paper will make the transfer of the crostata from the work surface to the sheet pan much easier! ![]() Continue simmering until the mixture is thickened.Ĭover the saucepan and refrigerate the mixture until cool.īefore assembling the crostata, prepare your work surface with parchment paper the length of the sheet pan you will be using. Bring the mixture to a boil and then reduce the heat to simmer. Thicken the plum mixture by adding a cornstarch slurry. You’ll know when enough juices have been released when the mixture looks soupy. While the pastry dough is chilling, make the plum filling.Ĭook the plums in a large saucepan with sugar and orange juice until juices are released. If you’re only making one crostata go ahead and freeze one of the discs and be sure to halve the filling recipe! Each disc is enough to make one crostata. Add ice-cold water (to keep the butter cold!) and continue pulsing until a dough ball forms.ĭivide the dough in half and form a disc with each half. ![]() Pulse the butter just until small bits of flour come together. As the butter pieces melt in the oven, steam is released and forms pockets that result in the flaky crust characteristic we all love so much. Whether used in my blackberry scones or in a pie crust, using cold butter is the key to a flaky crust. The more “flaws” there are, the more “perfect” this crostata becomes!īegin by making the pastry dough. Imperfection of the crust is what gives this plum crostata character and charm. When it’s time to bake, a flawless pie top or border is not necessary with this crostata. Fresh, juicy plums are cooked stovetop into a thick filling and mounded atop a thin and flaky pastry crust. Use up your plum haul from the season (or it’s relatives – peach & nectarine) by making a Plum Crostata. The crostata is the way to have your pie and eat it too – all the flavors of fresh fruit filling on top of a buttery and flaky pastry – without the fuss of trimming, pinching, or any other method used to create lattices, borders, or shapes that will soon be filling our feeds. Beautifully rustic with a thin and flaky crust, this Plum Crostata boasts all the flavors of a fresh summer fruit pie without the hassle of a traditional pie.īefore we head into the season of elaborate, fancy, and “perfect” pie crusts, let’s pay homage to the crostata. Yield: 6 to 8 servings.Finish off the rest of your plum haul from the season on a classic Italian pie/tart – the crostata. Reduce oven temperature to 350 degrees F and bake for 20 minutes longer. Sprinkle streusel evenly over plums.Ĥ) Bake for 20 minutes. Cut butter into flour mixture until it resembles cornmeal. ![]() Pile plum mixture into pastry shell.ģ) Combine flour, sugar and cinnamon together in a bowl. Set aside.Ģ) Toss plums with brown sugar and cinnamon. Plum Tart wit Streusel om the kitchen of One Perfect Bite, inspired by The CookworksĨ large purple plums, pitted and thinly slicedġ) Preheat oven to 425 degrees F. It is very juicy and I think it's best served warm. This is really easy to do and if you are fond of European desserts you'll love this tart tart. This dessert is about the plums, not the pastry. Homemade is, of course, best, but use whatever is easiest and most convenient for you. In order to proceed you will need pastry for a one crust pie. Even with that, you'll find this to be a just sweet tart and scheduling trumpet practice following dessert would be unwise. I decided to use the plums to make a tart, and because I was using red and blue varieties of varying sweetness, I thought it best to use a streusel topping to assure they would not be too tart when baked. This week I had to deal with surplus corn and plums before new stores could be brought in. The weekly run for provisions usually works well, but I occasionally find fruits and vegetables ganging up on me. The trail begins in the produce section of our Saturday Market and then heads past the city limits to farms, where we can actually measure the growth of food from one week to the next. We do our green market loop every weekend when farm stands are open.
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