Sugared Plum Crostata

In this Post: Sugared Plum Crostata

While, at first blush, it might sound like it belongs on a Christmas table, this sugared plum crostata is actually made for these sweltering summer months. With stone fruits making their presence known all over right now, I wanted to share some recipes that help to show them off, in all of their tangy, sweet glory. This one does that very well if I do say so myself. These freeform, rustic kinds of tarts and pies are absolutely, fully and totally my jam. Lattices and fancy shcmancy pastry designs are lovely – they’re just dandy. But I find that I almost prefer the very easy-going, lived in look of a galette or crostata any day. They just seem to say, “It’s okay, dig right in. Don’t be bashful. GO FOR IT!” At least that’s what I think they’re saying … might just be me.

Regardless, I think you’re going to love this version of a classic. I haven’t really strayed too far from tradition here but there are two things that I do think make a true difference in this version: the cornmeal in the pastry (gives it hella personality) and the AMPLE crunchy sugar that rains down over the fruit both before and after baking. Hence the name.

The tantalizing tart notes in summer stone fruits – here, red and black plums – welcome a shower of sweet sugar with open arms. That sweet, crunchy sugar plays so perfectly with the brightness of the plums (especially the red ones) that it makes for a pretty addictive treat, all told. I don’t even bother with a mixing bowl either. I just lay the sliced fruit pieces on top of the crust, piling it haphazardly as I go, and drip a little splash (or two) of vanilla and a sprinkling of sweet cinnamon over the whole thing. Some like to add butter to situations like this, and cornstarch. But at this point in the game, I find them unnecessary. These plums are fit to burst with sweet juices, and the sugar will beckon them out as everything bakes. I always eat every bite of this crostata with total contentment, and never find myself thinking, “man I really should have added that cornstarch …” So, I don’t.

Lastly, I shower the tart with a grand flourish of turbinado sugar and then bake bake bake until its edges morph into a golden ring of flaky goodness.

And then I sprinkle on some more sugar – a scant fistful truth be told – for the crunch. Because that’s where the addiction lives.

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Sugared Plum Crostata

Course

Dessert

Servings 6

Ingredients

• 1
  cup
  all-purpose flour
  plus extra for dusting
• 2
  Tbsp
  granulated sugar
• ¼
  cup
  cornmeal
• Pinch
  salt
• 1
  stick unsalted butter
  cubed and chilled
• ¼
  cup
  ice water
• 1
  lb
  plums
  give or take, pitted and sliced
• 2
  tsp
  vanilla extract
• 1/3
  – ½ cup turbinado sugar
• ¼
  tsp
  cinnamon
• 1
  egg + 1 Tbsp water
  beaten (egg wash)
• Vanilla or coconut ice cream
  recommended for serving

Instructions

1. In a food processor, add the 1 cup of flour, 2 Tbsp of granulated sugar, salt, and cornmeal; pulse to combine. Add the butter and pulse until the mixture resembles coarse meal. Drizzle in the ice water and pulse until the dough just barely comes together. Gather the dough and pat it into a disk, adding a little more flour if you think it feels too sticky. Wrap the dough in plastic and refrigerate until chilled, about 25 – 30 minutes.
2. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Working on a floured surface, roll out the dough into about a 12-inch round; transfer to the baking sheet.
3. Arrange the sliced plums in the center of the dough circle, leaving about a 1 1/2-inch border all around. Sprinkle with half of the turbinado sugar, the vanilla (this is all very casual-like), and the cinnamon. Fold the edges of the dough up and over the plums. Brush the edges with the egg wash and sprinkle the edges with more turbinado sugar.

4. Bake the crostata for about 40 to 50 minutes, until the crust is golden and the fruit is soft and bubbling. Sprinkle with more of the turbinado sugar – just as much as you’re comfy with. I usually do about 1 TBSP. Let it cool on the baking sheet for 20 minutes or so, then cut into wedges and serve (ice cream is HIGHLY recommended here).