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Plum crostata

Australian Gourmet Traveller recipe for plum crostata.

By Emma Knowles
  • 20 mins preparation
  • 45 mins cooking plus resting
  • Serves 8
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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.


  • 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


  • 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