Plum crostata

Australian Gourmet Traveller recipe for plum crostata.
Plum crostata

Plum crostata

William Meppem
1H 5M

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.


Hazelnut pastry



1.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.
2.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.

Drink Suggestion: Sparkling brachetto or pink moscato. Drink suggestion by Max Allen


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