Beautiful and delicious summer pastry!
- 1 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1 stick cold butter
- 1/4 teaspoon ground cinnamon
- 1/4 cup ice water
- 1 Tablespoon cornstarch
- 1/2 teaspoon lemon zest
- 1 pound plums – firm, not too ripe
- 1 large egg yolk
- 1 Tablespoon water
Combine the flour and 2 tablespoons of the sugar and the salt. Cut in the cold butter until mixture resembles coarse meal. Sprinkle on the ice water and using a fork stir gently until just mixed. Pat into a ball and wrap tightly in plastic wrap and refrigerate for 30 minutes.
Wash and pit the plums and cut into 8 eighths. I cut them in half and give a little twist – they separate easily and then you just have to wrangle the pit out of one side.
Combine 1/4 cup + 2 tablespoons of sugar with the cornstarch, cinnamon and lemon zest. Add the plums and toss until the sugar is mostly dissolved.
Preheat the oven to 425 degrees and set rack in the lower third.
Line a pan, at least 12″ wide, with parchment paper. A pizza pan works well. Lightly flour your surface and roll out the dough into a 12″ circle. Cover and chill until firm 10 – 15 minutes.
Arrange the fruit in the center of the dough leaving a border of 1 1/2″. It looks nice to use a circular pattern but it will taste great no matter how it looks. Fold in the edges – see picture.
Combine the egg yolk with the 1 T of water and brush the edges, sprinkle with sugar.
Bake until the crust is golden and the fruit is tender and bubbling. If the edges brown too quickly cover them with foil for the last 10 minutes or so.
My oven seems to be a little hot so at 20 minutes I covered the edges and turned the heat down to 400 degrees.
Let cool on baking sheet for 30 minutes. Cut into wedges and serve! Bon appetit!
See the Afternoon With a Plum Crostata post in Foodies.