John Myers
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Plum Crostata
The perfect plum crostata recipe with a picture and simple step-by-step instructions.
Dough:
- 300 g Flour
- 1 pinch Baking powder
- 100 g Sugar
- 1 Egg yolk
- 180 g Soft butter
Plum filling:
- 1000 g Plums
- 100 g Sugar
- 0,5 Cinnamon stick
- 3 tbsp Rum
- 3 tsp Food starch
- 4 tbsp Water
- 50 g Ground almonds
- 1 Egg yolk
- 2 tbsp Milk
Dough:
- Knead the flour, baking powder, sugar, egg yolk and softened butter into a smooth dough. Wrap in cling film and chill in the refrigerator for 1 hour.
Plum blanket:
- In the meantime, wash the plums, core them and quarter them lengthways.
- Put half of the fruit in a saucepan and mix with the sugar, cinnamon stick and rum. Cover and let stand for 1 hour. Then bring the rum plums to the boil with the stock and then simmer gently over a low heat for about 3 – 4 minutes. In the meantime, stir the cornstarch with the water and then stir it into the plums. Bring to the boil again while stirring, take the pot off the stove, remove the cinnamon stick and let the fruits cool down.
Completion:
- Grease the tart form (DM 26 cm) well. Preheat the oven to 180 ° (convection 160 °).
- Roll out 2 / 3 of the dough to the size of the mold and line it with it (including the edge). Straighten the overhangs at the upper edge with a sharp knife. Prick the bottom several times with a fork and sprinkle with the grated almonds.
- First put the rum plums on the almonds and distribute them evenly and place the remaining, still raw fruits on top.
- Roll out the remaining dough (length at least 28 cm, width at least 15 cm) and use a pastry wheel to rub out strips approx. 1 cm wide. Lay these on top of the fruit in a grid.
- Mix the egg yolks with the milk, brush the grid with it and bake the cake for about 70 minutes. Take out, cool ………………….. and just let it taste.
- This goes well with “rumaromatised” whipped cream ………… leeeeecker
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