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Plum crostata

Australian Gourmet Traveller recipe for plum crostata.

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