Plum Cardamom Crostata
- Pastry
- 1½ cups/200g all purpose/plain flour
- 1 teaspoon freshly ground cardamom
- 2 tablespoons organic sugar, powdered or granulated
- pinch salt
- 1½ sticks/170g chilled butter, in small cubes
- 3-5 tablespoons ice water
- ALMOND CREAM
- ½ cup/65g ground almonds
- ¼ cup/55g organic sugar
- 2 tablespoons/25g all-purpose/plain flour
- pinch salt
- 3 tablespoons butter, softened
- 1 egg
- 1 teaspoon vanilla
- FRUIT
- 4 red or black plums, sliced ¼ inch wedges
- 1 tablespoon sugar
- 2 tablespoons cream/milk to brush on pastry
- raw sugar for sprinkling on crust
- PASTRY
- Prepare the pastry first so that it can chill for a few minutes before baking.
- Easiest way to make the crust is in the food processor but it can also be done by hand.
- In the bowl of a food processor bowl, place the flour, sugar, cardamom and salt.
- Pulse a few times to mix.
- Add the butter pieces and pulse until the butter is broken up an incorporated throughout.
- The mixture should look like coarse bread crumbs.
- Add the water start with 3 tablespoons.
- Pulse to see if your dough comes together.
- Depending on the humidity and the dryness of your flour, you may only need 3 tablespoons.
- I always need about 5 or 6 because Colorado air is dry.
- You want the dough to stick when you pinch between your fingers.
- Don't over process and make a ball in your processor.
- Once the dough is holding when you pinch, tip out onto a counter and make a ball using your hands.
- Gently kneading a little to get it to hold together.
- The butter content is high in this dough so you should need little water and it should come together nicely.
- Flatten into a disc shape.
- Get a baking sheet ready and a piece of parchment paper cut to fit the baking sheet or baking mat.
- Place the disc of dough onto the parchment paper on the counter and roll out into a circle about 14-16 inches.
- Place the rolled out dough and the parchment paper onto the baking sheet and chill for about 15 minutes.
- ALMOND CREAM AND PLUMS
- While the pastry is chilling, make the almond cream and prepare the plums.
- Toss the plums in the sugar and set aside to macerate.
- In the processor bowl, add the ground almonds, sugar flour and salt and pulse to mix.
- Add in the butter, egg and vanilla and process to a paste.
- Set aside until ready to bake the crostata.
- Preheat the oven to 400℉/200℃.
- Remove the pastry from the fridge.
- Spread the almond cream paste over the top of the crust leaving 1-2 inches around the edges to fold over.
- Arrange the plums over the top decoratively or toss them in rustically.
- Start to fold over the edges of the crust all around, pleating them slightly.
- Brush the edges with cream, milk or egg wash and sprinkle raw sugar all around.
- Bake until golden brown and juicy, about 40-50 minutes.
- Serve warm or at room temperature.
Calories: 3346 Fat: 216g Saturated fat: 114g Unsaturated fat: 86g Trans fat: 7g Carbohydrates: 317g Sugar: 129g Sodium: 450mg Fiber: 18g Protein: 48g Cholesterol: 646mg
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/plum-cardamom-crostata/
3.5.3226