Equipment
* optional
Ingredients
Dough
- 130 g all-purpose flour
- 40 g whole wheat flour
- 115 g granulated sugar
- 2 g kosher salt
- 1 egg
- 80 ml heavy cream
- 85 g unsalted butter, chilled, cut into small pieces
Filling
- 700 g plums, pitted and sliced
- 22 g cornstarch
- 3 g lemon thyme, fresh leaves
Topping
- 15 g granulated sugar
- 1 g salt
- 15 ml heavy cream
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 316 kcal
- Protein
- 4 g
- Carbohydrates
- 45 g
- Fat
- 14 g
- Fiber
- 2 g
- Sugar
- 25 g
- Sodium
- 160 mg
- Saturated Fat
- 8 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 60 mg
- Potassium
- 198 mg
- Calcium
- 25 mg
- Iron
- 1.3 mg
- Magnesium
- 19 mg
- Phosphorus
- 72 mg
- Zinc
- 0.5 mg
- Vitamin A
- 147 mcg
- Vitamin C
- 9 mg
- Vitamin D
- 0.3 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.1 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.19 mg
- Riboflavin
- 0.17 mg
- Niacin
- 1.6 mg
- Folate
- 40 mcg
- Water
- 93 g
Sources: USDA FoodData Central
Method
In a food processor, pulse the all-purpose flour, whole-wheat flour, 12g of the sugar, and the salt until combined.
In a measuring cup, whisk the egg and 80ml of heavy cream together.
Add the chilled butter pieces to the flour mixture and pulse until it reaches a coarse crumb texture with some pea-sized pieces remaining.
Pour the egg and cream mixture into the processor and pulse until the dough begins to clump together.
Transfer the dough to a clean surface and knead briefly into a disk. Wrap in plastic and refrigerate for at least 2 hours.
Preheat the oven to 190°C (375°F). Roll the dough into a 30cm (12-inch) circle on a floured surface and transfer to a parchment-lined baking sheet.
Toss the sliced plums with 12g of sugar, a pinch of salt, and the cornstarch in a bowl until coated.
Place the plum mixture in the center of the dough, leaving a 4cm (1.5-inch) border around the edge.
Fold the edges of the dough over the fruit, creating pleats to secure the filling while leaving the center open.
Brush the dough edges with heavy cream. Sprinkle the 15g of topping sugar and the lemon thyme over the crust and fruit.
Bake for 30 to 40 minutes at 190°C (375°F) until the crust is golden and the fruit filling is bubbling.
Cool on the baking sheet for 5 minutes, then move to a wire rack. Serve warm or at room temperature.
Chef's Notes
- For an even flakier crust, ensure your butter is very cold and cut into small, uniform pieces. Don't overwork the dough after adding the liquid; just bring it together until it forms a cohesive mass.
- When rolling out the dough, a slightly imperfect circle is part of the charm of a rustic crostata. If it tears, don't worry; you can gently press it back together.
- The lemon thyme adds a lovely aromatic note that complements the sweetness of the plums. If you can't find fresh lemon thyme, a small amount of lemon zest can be a good substitute, but use it sparingly to avoid overpowering the fruit.
- Allow the crostata to cool slightly before slicing. This helps the filling set, preventing it from being too runny when served. A warm crostata with a scoop of vanilla ice cream is divine.
Storage
Refrigerator: 3 days — Store in an airtight container; crust will soften over time.
Freezer: 1 month — Wrap tightly in foil and plastic.
Reheating: Reheat in a 150°C (300°F) oven for 10 minutes to crisp the crust.
Troubleshooting
Dough is too sticky to roll
Cause: Butter has melted or dough is too warm
Fix: Return dough to the freezer for 10 minutes before attempting to roll again
Prevention: Keep butter chilled and ensure the 2-hour refrigeration step is not skipped
Filling is too runny
Cause: Insufficient cornstarch or plums were exceptionally juicy
Fix: Allow the crostata to cool completely; the filling will set as it reaches room temperature
Prevention: Ensure cornstarch is fresh and accurately measured
Cultural Context
The crostata is a traditional Italian free-form tart, often made with seasonal fruits. Its rustic appearance, with folded edges rather than a perfectly crimped crust, makes it accessible for home bakers and a beloved dessert across Italy, especially in regions where fruit orchards are plentiful.
