Plum and Almond Crostata and a Haagen Dazs Moment for Me

I’m so excited to share another Haagen Dazs Moment for Me with you! If you’ve been following the fun, you’ll remember my first Moment for Me involved a Jams, Jellies, and Preserving class.

Shortly after that, I got to take an Italy al Fresco cooking class at Sur la Table. This blog is all about baking, of course, but I do love cooking as well. And, Italian food is one of my favorites. So, I was very excited for the chance to learn how to make some new Italian dishes.

Italy al Fresco Class at Sur la Table | Bake or Break

We worked in groups to make some amazing food. There were delicious dishes like Polenta Bites with Arugula Pesto, Farro Salad, Grilled Marinated Steak with Salsa Verde, and a Plum Crostata. Since that class, I’ve had daydreams about that crostata. When I spotted some beautiful plums at a local market, I knew that I had to try to replicate it.

I’ve had a long-standing love/hate relationship with pie crust. I always hated when I would make a pie crust that just didn’t look as nice as I wanted. At some point, I accepted that they just aren’t always perfect. And, you know what? That’s okay. We get far too caught up in making our food look good when what’s most important is that it tastes good. Who’s with me?

Plum and Almond Crostata | Bake or Break

Crostata simply means tart. This kind of free-form tart is also called a galette in the French world of baking. Or, just call it a rustic tart. No matter what you call it, if you have pie crust angst, then this kind of tart is the way to go. You don’t even need a pie plate. If you can roll out your dough into something resembling a circle, you’ve got this.

The filling couldn’t be simpler. A little almond paste followed by fresh plums, sugar, and flour. Most any fruit will work, too. So, if you’ve got fresh peaches or blueberries or some other favorite, try a little experimenting with one or more fruits to find your favorite version.

Plum and Almond Crostata

Prep Time: 25 minutes

Cook Time: 40 minutes

Yield: 8 to 10 servings

Plum and Almond Crostata

Ingredients

    For the crust:
  • 3 tablespoons water
  • 1 & 1/4 cups all-purpose flour
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cut into 1/2-inch cubes
  • For the filling:
  • 1 to 1 & 1/2 pounds plums, pitted and sliced
  • 1/4 cup granulated sugar
  • 1 & 1/2 tablespoons all-purpose flour
  • 2 to 3 tablespoons almond paste*
  • 1 large egg, lightly beaten
  • sanding sugar

Instructions

To make the crust:

Place water in a small bowl and refrigerate.

In a large bowl, combine flour, sugar, and salt. Add cold butter. Use a pastry blender or a fork to mix the butter into the flour mixture. Mix until the butter is the size of small peas.

Add a tablespoon of cold water and continue mixing. Mix until the dough holds together when pinched, adding more water as needed.

Gather the dough together into a ball. Place on a sheet of plastic wrap. Flatten the dough into a disc about 6 inches wide. Wrap tightly in plastic wrap. Refrigerate for about 2 hours.

Remove dough from refrigerator and allow to sit at room temperature for 10-15 minutes, or until slightly softened.

Preheat oven to 400°. Line a baking sheet with parchment paper or a silicone liner.

Lightly flour a work surface and place the pie dough on it. Roll out the dough into a circle about 1/8-inch thick and 13 inches in diameter.

Carefully transfer the crust to the lined baking pan.

To make the filling:

Place plums in a medium bowl. Add sugar and flour, and toss to coat.

Crumble almond paste and sprinkle over the crust, leaving about a 1 & 1/2-inch border around the edges.

Place fruit mixture on top of crust and almond paste, again leaving about a 1 & 1/2-inch border around the edges of the crust.

Fold the edges of the crust up and over the edges of the filling, leaving the center open. Press the top edges of the dough together to help the crust hold its shape. Check the folded edges at the bottom of the crust for any spots that need patched. Patch as needed to help prevent the filling from spilling out.

Brush beaten egg over the top of the crust. Sprinkle with sanding sugar.

Bake 35 to 40 minutes, or until the crust is deep golden brown and the fruit is bubbling.

Cool on pan on wire rack for 15 to 20 minutes. Then, carefully transfer the crostata to a serving plate.

Slice and serve warm. If desired, serve with ice cream or sweetened whipped cream.

Notes

*I give a range for the almond paste because of its strong flavor. Use as much as you like, or omit it if you're not a fan.

For more pie crust information, see my Pie Crust Tutorial.

Filling recipe adapted from many sources, including Sur la Table's The Art and Soul of Baking, Food & Wine, and Martha Stewart.

http://www.bakeorbreak.com/2013/08/plum-and-almond-crostata/

 

I have been chosen by Haagen Dazs as an ambassador for their Moment for Me campaign. I was provided with admission to the class described above. This post is not sponsored by or affiliated with Sur la Table, although I highly recommend their classes. All opinions are my own.

Be sure to share your own #HDMoment on social media. Your moment may be featured by Haagen Dazs!

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9 Comments

  1. Marcie August 14, 2013 Reply

    I’m with you on the pie crust thing. I’m finally getting a little better at it, but it doesn’t come easy. When it comes to pies and cakes, I like the rustic, imperfect look. Crostatas are perfect, and I’ll bet the plums are fantastic! The class you took sounded wonderful…love Sur La Table!

  2. So fabulous! What a treat!

  3. Tahnycooks August 14, 2013 Reply

    My favorite thing about making a rustic tart this way is no waste, meaning no extra pie crust scraps’.

    This Crostata looks fabulous and so tasty! I can’t wait to try this one! Totally pinning and making ASAP! Thanks!

  4. Audra | The Baker Chick August 14, 2013 Reply

    Woah Jen that looks amazing! I love baking with plums and rustic tarts are one of my favorite things to make!

  5. JEP August 14, 2013 Reply

    An absolutely beautiful crostata!

  6. That’s so great! How fun!

  7. vanillasugarblog August 14, 2013 Reply

    your crust, the coloring is perfect.
    If I got to bake in Sur La Table I would be so distracted by all the gadgets; I know I would fail miserably.

  8. Becca @ Crumbs August 15, 2013 Reply

    I keep seeing these crostatas popping up, seems they are very versatile with the fruits you can put in them. Might need to give one a go!

  9. Joanne August 15, 2013 Reply

    I love crostatas because they really are about letting go and not stressing the small stuff so that you can just enjoy your food! Love that plum almond flavor combo…so good.

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