Plum Crostata
You can use any in season stone fruit for this recipe
Ingredients
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
Method
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