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.
This story is from the Issue 78 2022 edition of The Australian Women's Weekly Food.
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This story is from the Issue 78 2022 edition of The Australian Women's Weekly Food.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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