Plum crostata

Name: Plum crostata
Total time: 1 h 5 min
Yield: Serves 8
Ingredients: 900 gm plums, halved and stones removed; 55 gm (¼ cup) caster sugar; 25 gm (¼ cup) hazelnut meal; 500 gm (3 cups) plain flour, sifted; 150 gm caster sugar; 50 gm hazelnut meal; 250 gm chilled butter, diced; 3 eggs, beaten

Australian Gourmet Traveller recipe for plum crostata.

Feb 19, 2014 12:37am

By Emma Knowles

Serves 8
20 mins preparation
45 mins cooking plus resting

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.

Ingredients

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

Method

Main

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.