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Plum crostata

What it lacks in refinement, the crostata more than makes up for in sheer rugged good looks. This version is as simple as it gets - pastry, fruit, and hazelnut meal to help soak up a little of the juice from the plums.

You'll need

900 gm plums, halved and stones removed 55 gm (¼ cup) caster sugar 25 gm (¼ cup) hazelnut meal   Hazelnut pastry 500 gm (3 cups) plain flour, sifted 150 gm caster sugar 50 gm hazelnut meal 250 gm chilled butter, diced 3 eggs, beaten


  • 01
  • For hazelnut pastry, combine flour, sugar and hazelnut meal in a bowl, add butter and using fingertips rub in butter until mixture resembles breadcrumbs. Add eggs and stir to combine, then gently knead to a smooth dough. Wrap dough in plastic wrap and refrigerate for at least 1 hour, or until required.
  • 02
  • Preheat oven to 190C. Roll out pastry on a lightly floured work surface to a 40cm-diameter circle and place on a baking paper-lined oven tray. Scatter hazelnut meal over pastry, leaving a 5cm border. Arrange plums over hazelnut meal and scatter with sugar. Fold uncovered edges over and bake until pastry is golden and plums are tender (40-45 minutes). Serve slices of crostata warm or cold with cream.

At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

Drink Suggestion

Sparkling brachetto or pink moscato.

Featured in

Mar 2014

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