Plum Cardamom Crostata
Summer plums encased in an almond cream atop a buttery, cardamom crust.
  • 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
  • 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
  • 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
  2. Prepare the pastry first so that it can chill for a few minutes before baking.
  3. Easiest way to make the crust is in the food processor but it can also be done by hand.
  4. In the bowl of a food processor bowl, place the flour, sugar, cardamom and salt.
  5. Pulse a few times to mix.
  6. Add the butter pieces and pulse until the butter is broken up an incorporated throughout.
  7. The mixture should look like coarse bread crumbs.
  8. Add the water start with 3 tablespoons.
  9. Pulse to see if your dough comes together.
  10. Depending on the humidity and the dryness of your flour, you may only need 3 tablespoons.
  11. I always need about 5 or 6 because Colorado air is dry.
  12. You want the dough to stick when you pinch between your fingers.
  13. Don't over process and make a ball in your processor.
  14. Once the dough is holding when you pinch, tip out onto a counter and make a ball using your hands.
  15. Gently kneading a little to get it to hold together.
  16. The butter content is high in this dough so you should need little water and it should come together nicely.
  17. Flatten into a disc shape.
  18. Get a baking sheet ready and a piece of parchment paper cut to fit the baking sheet or baking mat.
  19. Place the disc of dough onto the parchment paper on the counter and roll out into a circle about 14-16 inches.
  20. Place the rolled out dough and the parchment paper onto the baking sheet and chill for about 15 minutes.
  22. While the pastry is chilling, make the almond cream and prepare the plums.
  23. Toss the plums in the sugar and set aside to macerate.
  24. In the processor bowl, add the ground almonds, sugar flour and salt and pulse to mix.
  25. Add in the butter, egg and vanilla and process to a paste.
  26. Set aside until ready to bake the crostata.
  27. Preheat the oven to 400℉/200℃.
  28. Remove the pastry from the fridge.
  29. Spread the almond cream paste over the top of the crust leaving 1-2 inches around the edges to fold over.
  30. Arrange the plums over the top decoratively or toss them in rustically.
  31. Start to fold over the edges of the crust all around, pleating them slightly.
  32. Brush the edges with cream, milk or egg wash and sprinkle raw sugar all around.
  33. Bake until golden brown and juicy, about 40-50 minutes.
  34. Serve warm or at room temperature.
Nutrition Information
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