Using seasonal stone fruit, I made this plum crostata. I have also made it successfully with figs so it shows just how versatile a dessert this can be.
Dave suffers from haveyouseenmy , otherwise known as icantfindit. I believe this is an affliction many married men have. From all accounts, it is contracted sometime after saying “I do”. In our case, Dave in all likelihood caught this the day we moved in together. This XY-chromosome ‘defect’ recently came into play. Dave designed bespoke brackets for our balustrades. A box of these was brought home, together with the jig to place each one exactly the same. Over a period of time the beams were sanded and sealed. And after that the holes drilled and the brackets installed. By the end of December we had installed all but one of the pieces of glass we had ordered. One length of the walkway has been left untouched as we are still undecided about the stairs and lift. I on the other hand suffer from ineedtotidynow.
Today’s inspirational recipe from Lavender and Lime ♥ Plum Crostata ♥ #LavenderAndLime Click To Tweet
This happens when I have had enough of the mess. Last July I put the box with the left over brackets into the spare room. While we were making the cupboards for the room I moved the box under the workbench. This was to give us space to manoeuvre the boards. Two nights ago we put in the last piece of glass. Dave now needs to change the one bracket to attach it to the chimney. He asked if I had seen the brackets, to which I replied “yes”. I told him they were in the spare room, without giving specifics. He then came upstairs to say that he could not see them. I walked into the room, and headed straight for the box which was right in front of me! As this is not a one off issue I should be used to it by now.
Click on the links for conversions and notes.
For the pastry
- 146 g flour, plus extra for dusting
- 48 g fructose
- 85 g salted butter, cubed
- 30 mls amoretto
For the crostata
- 420 g plums, cut in half and stone removed
- 23 g fructose, divided
- 9 g flour
- 10 mls amoretto
- 30 g flaked almonds
- milk to glaze
For the pastry
- Place the flour and fructose into a stand mixer bowl and whisk to combine
- Add the butter and using a paddle beater, beat until clumps form
- Add the liqueur and beat until a dough forms
- Tip out onto cling film, shape into a disc, cover and place into the fridge for 30 minutes
- Cut a piece of baking paper the same size as your round baking tray
- Lightly dust the baking paper with flour and roll out your pastry, on the baking paper, until 4mm thick
- Place the baking paper onto your baking tray
- Place back into the fridge while you prepare the fruit
For the crostata
- Place the plums into a large bowl and add 15g fructose, the flour and the amoretto and toss to combine
- Remove the pastry from the fridge and sprinkle the almonds onto the base of the pastry, leaving a 5cm border
- Add the plums, cut side up, maintaining the border, and sprinkle the rest of the fructose on top of the fruit
- Lift and pinch the pastry to encapsulate the fruit snugly
- Place the crostata into the fridge while you heat your oven to 180° Celsius
- When the oven is hot, remove the crostata from the fridge and brush the exposed pastry with milk
- Place into the oven and bake for 45 minutes
- Remove from the oven and leave to cool on the tray for 10 minutes before serving
Inspiration published on Lavender and Lime September 6:
- 2019: Strudel Pastry
- 2017: August 2017 Showcasing In My Kitchen
- 2012: Apple Crumble
- 2011: Oven Dried Tomatoes
- 2010: Cauliflower For The Regional And Seasonal Challenge
Do you or anyone you know suffer from this same problem?
I am away and I am not sure how much time I will have for blogging. I will be back at work on the 8th and will reply to blog comments then. I might not be able to read any blogs while I am away.