Plum perfection
The Australian Women's Weekly Food|Issue 78 2022
Showcase these sweet, succulent plums in our delicious summer bakes.

Plum crostata

PREP + COOK TIME 1 HOUR 20 MINUTES (+ REFRIGERATION) SERVES 8

2 cups (300g) plain flour

125g cold unsalted butter, chopped

¼ teaspoon fine salt

1/3 cup (75g) caster sugar

600g medium just-ripe plums

¼ cup (25g) ground hazelnuts or almonds

2 tablespoons milk

1 tablespoon demerara sugar

2 tablespoons honey

icing sugar, to serve

1 Process the flour, butter, salt and 1 tablespoon of the caster sugar until crumbly. Add 1/3 cup (80ml) chilled water and process until ingredients just come together. Press dough into a ball. Wrap in plastic wrap; refrigerate for 30 minutes.

2 Meanwhile, cut plums into wedges.

3 Preheat oven to 180°C/160°C fan.

4 Roll the dough out between two large sheets of baking paper into a 28cm x 40cm rectangle. Remove top layer of paper; carefully lift dough, on paper, onto a large oven tray.

5 Sprinkle ground nuts in the centre of the dough, leaving a 7cm border. Top with plums; sprinkle with remaining caster sugar. Fold pastry edge up and around plums, pleating as you go. Brush pastry edge with milk and sprinkle with demerara sugar.

6 Bake tart for 40 minutes or until pastry is golden. Brush honey over warm tart. Dust with icing sugar just before serving.

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