Plum crostata

Yield: 4 servings

Measure Ingredient
2 cups Flour
½ cup Sugar
1 \N Lemon, zested
½ cup Unsalted butter, cut up
1 medium Egg
1 \N Yolk
\N \N Filling:
2 tablespoons Raspberry jam
6 \N Plums cut into wedges
½ pint Raspberries
1 tablespoon Honey
2 tablespoons Cream or milk
2 tablespoons Coarse sugar

For the dough: In a mixing bowl with a paddle blend together flour, sugar and lemon zest. Add butter and continue mixing on low until sandy looking. Meanwhile whisk together egg and yolk. Add to flour/butter mixture and blend on low just until it comes together.

Form into a ball and chill.

Roll dough out to a 14-inch circle and place on a parchment paper lined sheet pan. Fold over ½ inch of the crust to form a rustic edge. Spread jam on center of tart then fan around wedges of plums and dot with raspberries. Drizzle honey over plums, brush edge with cream and sprinkle with coarse sugar. Bake at 375 until fruit is tender and crust is cooked on the under side, about 2530 minutes.

Note: You may use frozen raspberries if fresh is not available. Also if you can't find coarse sugar, use raw sugar.

Yield: 1 tart or 8 servings


Similar recipes