RUSTIC PLUM CROSTATA WITH LEMON THYME
Whether you call it a crostata, a galette or a rustic fruit tart, this juicy, messy confection has a charm that lies with its flavors rather than its looks. It hits the same luscious, buttery, jammy notes as a fruit pie, but instead of being neatly trimmed, crimped and latticed, it features hasty folds and raggedy edges: perfectly acceptable points of style. Unlike jewel-like tarts crowned with perfect fruits, crostatas do just as well with weeping, bruised specimens, as long as you cut out any obviously funky bits. And crostatas are easy to improvise. You can use whatever fruit you have, making this a handy recipe to pull out when the result of your farmers' market shopping exuberance begins to wrinkle and fade.
Provided by Melissa Clark
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a food processor fitted with a steel blade, pulse together the flours, 1 tablespoon sugar and 1/2 teaspoon salt until blended. In a measuring cup, lightly beat the egg, and add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
- Add the butter to the flour mixture and pulse to break up the butter. Do not over-process; you need lima-bean-size chunks of butter. Drizzle the egg mixture over the dough and pulse until it just starts to come together but is still mostly large crumbs.
- Put the dough on the counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours or up to 3 days.
- Heat the oven to 375 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet and chill while preparing the filling.
- Toss together the plums, all but a tablespoon of the remaining sugar, a pinch of salt and the cornstarch. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry with cream. Sprinkle remaining sugar on top, with the thyme.
- Bake for 30 to 40 minutes, until the crust is golden and the fruit is tender. Cool for 5 minutes, then transfer to a wire rack. Remove the thyme branches (some leaves will cling; you want this). Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 146 milligrams, Sugar 21 grams, TransFat 0 grams
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Troy Loy
[email protected]This crostata was a bit disappointing. I expected it to be more flavorful.
Sashanna Allen
[email protected]The filling in this crostata is a bit too sweet for my taste.
Christina T
[email protected]The crust on this crostata is a bit dry.
Malikmohsin Ali
[email protected]This crostata is a bit time-consuming to make, but it's worth it.
Abena Karikari
[email protected]The thyme adds a nice touch of flavor to this crostata.
Daniel Addo
[email protected]I love the combination of plums and lemon in this crostata.
Wasantha Wasantha
[email protected]This crostata is a great way to use up ripe plums.
Wilfred Mungai
[email protected]I made this crostata for a picnic and it was a huge success. Everyone loved it!
Vivo Y20
[email protected]This crostata is the perfect summer dessert. The plums are so juicy and flavorful.
letisha wright
[email protected]I've made this crostata several times and it's always a winner. The crust is flaky and the filling is sweet and tart.
JR Apel
[email protected]This crostata is so easy to make and it's always a crowd-pleaser.
Ali Ajmel
[email protected]I love this recipe! The crostata is always a hit with my family and friends.
Pawan Chaudhary
[email protected]This crostata was delicious! The plums were perfectly ripe and the crust was flaky and buttery. I would definitely recommend this recipe.
Kiiza Fuderi
[email protected]I made this crostata for a potluck and it was a hit! Everyone loved the combination of flavors and the crust was especially praised. I will definitely be making this again.
bongane Xaba
[email protected]This crostata was a bit more work than I expected, but it was worth it. The crust was flaky and buttery, and the filling was sweet and tart. I would definitely recommend this recipe to anyone who loves plums.
Refilwe Marumo
[email protected]This was my first time making a crostata, and it turned out beautifully! The instructions were easy to follow, and the end result was a delicious and impressive dessert. I will definitely be making this again.
Taymun Khan
[email protected]I'm not usually a fan of plums, but this crostata changed my mind. The sweetness of the plums was balanced out by the tartness of the lemon and the freshness of the thyme. The crust was also perfect - crispy on the outside and soft on the inside.
Fyy68tg U7eeyef
[email protected]This crostata was a delight to make and even more delightful to eat! The flavors of the plums, lemon, and thyme complemented each other perfectly, and the crust was flaky and tender. I will definitely be making this again.