Plum and bay crostata with honey
Bright, tasty and sweet. Try this Plum and Bay Crostata with honey for the perfect warm after dinner dessert.
PREP TIME 15 minutes | TOTAL TIME 55 minutes + refrigeration | SERVES 12
INGREDIENTS
PASTRY
- 2 cups flour
- 125 g cold butter, cubed
- 2 tbsp caster sugar
- ¼ tsp sea salt
- 2 eggs, beaten lightly
PLUM AND BAY CROSTATA WITH HONEY
- 900 g plums
- 1 tbsp flour
- ⅓ cup almond meal
- ⅓ cup raw caster sugar
- ¼ cup honey
- 30 g butter, melted
- 5 bay leaves
- 1 egg, beaten lightly
- 1 tbsp caster sugar, extra
METHOD
PASTRY
PROCESS flour, butter, sugar and salt together in a food processor to fine crumbs. Add egg; pulse until pastry comes together, adding a tablespoon of cold water if necessary. Turn mixture out onto a clean surface; shape into a disc. Wrap in plastic wrap and refrigerate for 1 hour.
PLUM AND BAY CROSTATA WITH HONEY
PREHEAT the oven to 180°C. Adjust the oven shelf to the lowest rack. Remove the pastry from the fridge.
CUT plums in half; remove stones. Cut halves into quarters. Place plums in a large bowl with flour, almond meal, sugar, honey, butter and bay leaves. Toss well to coat.
PLACE two large sheets of baking paper on a bench top, overlapping slightly. Dust lightly with flour. Top with chilled pastry. Cover with another sheet of baking paper. Roll pastry out between baking paper to form a 25cm x 40cm oval.
REMOVE top sheet of baking paper; transfer pastry on remaining paper to a large oven tray. Spoon plum mixture over pastry, leaving a 5cm border all around. Fold pastry edge in, pleating it as you fold, to partially cover fruit.
BRUSH pastry edge with egg; dust with extra sugar. Bake on the lowest rack of the oven for 50 minutes or until plums are soft and pastry is golden. Serve warm crostata with cream, if you like.
FOOD TEAM TIP: Use red-fleshed blood plums rather than yellow for this recipe as they hold their shape well and are less watery.
Plum and Bay Crostata with honey
Ingredients
- Pastry
- 2 cups flour
- 125 g cold butter, cubed
- 2 tbsp caster sugar
- ¼ tsp sea salt
- 2 eggs, beaten lightly
- Plum and bay crostata with honey
- 900 g plums
- 1 tbsp flour
- ⅓ cup almond meal
- ⅓ cup raw caster sugar
- ¼ cup honey
- 30 g butter, melted
- 5 bay leaves
- 1 egg, beaten lightly
- 1 tbsp caster sugar, extra
Instructions
For the Pastry
Process flour, butter, sugar and salt together in a food processor to fine crumbs. Add egg; pulse until pastry comes together, adding a tablespoon of cold water if necessary. Turn mixture out onto a clean surface; shape into a disc. Wrap in plastic wrap and refrigerate for 1 hour.
For the Plum and bay crostata with honey
Preheat the oven to 180°C. Adjust the oven shelf to the lowest rack. Remove the pastry from the fridge.
Cut plums in half; remove stones. Cut halves into quarters. Place plums in a large bowl with flour, almond meal, sugar, honey, butter and bay leaves. Toss well to coat.
Place two large sheets of baking paper on a bench top, overlapping slightly. Dust lightly with flour. Top with chilled pastry. Cover with another sheet of baking paper. Roll pastry out between baking paper to form a 25cm x 40cm oval.
Remove top sheet of baking paper; transfer pastry on remaining paper to a large oven tray. Spoon plum mixture over pastry, leaving a 5cm border all around. Fold pastry edge in, pleating it as you fold, to partially cover fruit.
Brush pastry edge with egg; dust with extra sugar. Bake on the lowest rack of the oven for 50 minutes or until plums are soft and pastry is golden. Serve warm crostata with cream, if you like.
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ALSO SEE: Fermented plums and apricots
Feature image: Aremedia
A food stylist and recipe developer, contributing to Food & Home and other esteemed magazines under Habari Media. I love for creating mouthwatering recipes, I bring culinary visions to life through my work.