**Plum Crostata**

Plum Crostata

Updated Oct. 11, 2023

Preparation Time

30 minutes

Cook Time

1 hour 30 minutes

Total Time

2 hours

Ingredients

For the Pastry Dough

• 2¼ cups (288g) all-purpose flour

• ½ cup (100g) granulated sugar

• ¼ cup (57g) salted butter, cut into small cubes, cold (60–65°F/15–18°C)

• 1 large whole egg (room temperature) + 2 large egg yolks (room temperature)

• ¼–⅓ cup ice water (as needed)

For the Filling

• 1½ pounds (680g) ripe plums (e.g., Japanese or European varieties), pitted

• ¼ cup almond flour or 2–3 crushed amaretti cookies (for texture enhancement)

• 2 tablespoons granulated sugar, for dusting

Instructions

Step 1: Prepare the Pastry Dough

In a stand mixer (fitted with the paddle attachment) or food processor, combine the flour and sugar. Pulse until dry ingredients are thoroughly blended. Add the cold butter cubes and mix on low speed until the mixture resembles coarse crumbs (butter should remain in small, cold pieces).

In a small bowl, lightly beat the egg and yolks. With the machine running, slowly pour the egg mixture through the feed tube (or top opening) until the dough begins to clump together. If the dough is too dry and fails to form a cohesive mass, add 1 tablespoon ice water at a time until it sticks when pressed.

Transfer the dough to a lightly floured work surface, knead briefly (5–10 turns) to integrate, then divide into 2 equal portions. Wrap one portion tightly in plastic and refrigerate for future use; reserve the other for the tart.

Step 2: Chill and Roll the Dough

Let the dough rest in the refrigerator for 30–60 minutes to relax gluten, ensuring easy rolling. Preheat the oven to 400°F (200°C) and prepare a 9-inch fluted tart pan with a removable bottom.

On a floured surface, roll the dough into a 12-inch circle (¼-inch thick). Transfer to the tart pan, pressing into the bottom and sides, then trim excess dough with a sharp knife. Crimp edges (e.g., fork tines) for decoration. Return to the fridge for 15 minutes to firm up.

Step 3: Prepare and Arrange Plums

Pit plums and slice into ¼-inch-thick half-moons, keeping halves grouped for neat arrangement. Sprinkle the tart shell bottom with almond flour (or crushed amaretti) and arrange plum slices in overlapping rows to cover the base, slightly overlapping halves for a rustic look.

Step 4: Bake the Crostata

Sprinkle the plums with 2 tablespoons sugar. For extra depth, drizzle 1–2 tablespoons dry white wine or liqueur (e.g., Amaretto) over the fruit. Place the tart on a rimmed baking sheet (parchment-lined) and bake at 400°F for 10 minutes. Reduce heat to 375°F (190°C) and bake 40–45 minutes until plums bubble, filling oozes, and crust is golden.

Troubleshooting: If plums don’t bubble, add 1 more tablespoon sugar to the filling or dot with 1–2 tablespoons cold butter over plums before baking (addresses "jammy" texture issues).

Step 5: Cool and Glaze

Let the tart cool on a rack for 30 minutes. For a glossy finish, brush with melted apricot jam (warm while still warm to dissolve). Slice and serve at room temperature.

Notes & Variations

• Crust Fix: If dry, add ¼ tsp salt, 1 more tbsp butter, or 1–2 tbsp ice water to the dough.

• Filling Boost: Toss plums with 1 tbsp sugar + ½ tsp almond extract before arranging.

• Alternative Glaze: Mix 1 tbsp lemon juice + ½ cup powdered sugar for tangy sweetness.

Review Highlights

• Pros: Elegant, seasonal, and fruit-forward. Simple enough for beginners.

• Consensus Fixes: Add butter/salt to crust, boost sugar in plums, and use liqueur/wine for depth.

Great for casual gatherings or as a standalone dessert!