RUSTIC PLUM CROSTATA WITH LEMON THYME
Whether you call it a crostata, a galette or a rustic fruit tart, this juicy, messy confection has a charm that lies with its flavors rather than its looks. It hits the same luscious, buttery, jammy notes as a fruit pie, but instead of being neatly trimmed, crimped and latticed, it features hasty folds and raggedy edges: perfectly acceptable points of style. Unlike jewel-like tarts crowned with perfect fruits, crostatas do just as well with weeping, bruised specimens, as long as you cut out any obviously funky bits. And crostatas are easy to improvise. You can use whatever fruit you have, making this a handy recipe to pull out when the result of your farmers' market shopping exuberance begins to wrinkle and fade.
Provided by Melissa Clark
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 10
Steps:
- In a food processor fitted with a steel blade, pulse together the flours, 1 tablespoon sugar and 1/2 teaspoon salt until blended. In a measuring cup, lightly beat the egg, and add just enough cream to get to 1/3 cup. Lightly whisk the egg and cream together.
- Add the butter to the flour mixture and pulse to break up the butter. Do not over-process; you need lima-bean-size chunks of butter. Drizzle the egg mixture over the dough and pulse until it just starts to come together but is still mostly large crumbs.
- Put the dough on the counter and knead to make one uniform piece. Flatten into a disk, wrap in plastic and chill for 2 hours or up to 3 days.
- Heat the oven to 375 degrees. Roll the dough out to a 12-inch round (it can be ragged). Transfer to a rimmed baking sheet and chill while preparing the filling.
- Toss together the plums, all but a tablespoon of the remaining sugar, a pinch of salt and the cornstarch. Pile fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over the fruit, pleating to hold it in (sloppy is fine). Brush pastry with cream. Sprinkle remaining sugar on top, with the thyme.
- Bake for 30 to 40 minutes, until the crust is golden and the fruit is tender. Cool for 5 minutes, then transfer to a wire rack. Remove the thyme branches (some leaves will cling; you want this). Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 270, UnsaturatedFat 4 grams, Carbohydrate 40 grams, Fat 11 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 146 milligrams, Sugar 21 grams, TransFat 0 grams
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Sheeraz Khan
s-khan@hotmail.frThis crostata was a disaster. The crust was burnt and the filling was runny.
Kemisola Emmanuel
ek48@yahoo.comI didn't like the crostata at all. The crust was too thick and the filling was too sweet.
Nompumelelomaphala lelo
lelo.nompumelelomaphala79@aol.comThe crostata was a bit dry, but the flavor was good.
Prince Tamang
prince.tamang87@yahoo.comI found the recipe to be a bit confusing, but the crostata turned out okay.
Targi Algeria
a_targi32@yahoo.comThe crostata was good, but I think I would have liked it better with a different type of fruit.
SOJAN KHAN
skhan@aol.comThis crostata was a bit too sweet for my taste, but it was still good.
Sumaira azhar
s@gmail.comI've made this crostata several times and it's always a hit. The crust is flaky and the filling is delicious.
Ramone Grandison
grandison.r@hotmail.frThis is my new favorite crostata recipe! It's so easy to make and it always turns out perfect.
Mable Namukisa
m@gmail.comI made this crostata for a potluck and it was a huge success! Everyone loved it.
adebukola Anthonia
a.anthonia@hotmail.comThis crostata was delicious! The crust was flaky and the filling was sweet and tart. I would definitely recommend this recipe.
Rony rony
r.rony@yahoo.comI love this recipe! The crostata is always a hit with my friends and family. It's the perfect dessert for any occasion.
Neddy Odonoghue
odonoghue_n9@yahoo.comThe crostata was easy to make and turned out beautifully. The crust was flaky and the filling was delicious. I would definitely make this again.
md biplov
mbiplov63@hotmail.comThis crostata was a bit too sweet for my taste, but my family loved it. The crust was nice and flaky, and the filling was flavorful. I think next time I'll use less sugar in the filling.
Selma Fusseini
fusseini-selma20@hotmail.co.ukI love the rustic charm of this crostata. It's so easy to make and it always turns out delicious. The combination of plums, lemon, and thyme is a match made in heaven. I highly recommend this recipe!
Ashantha Indika
indikaa62@gmail.comThis crostata is the perfect summer dessert! The plums are sweet and juicy, and the lemon-thyme filling adds a refreshing touch. The crust is flaky and buttery, and it all comes together beautifully. I'll definitely be making this again and again.
Safi Mr
m.s@hotmail.comI made this crostata for a dinner party and it was a huge hit! Everyone loved the unique flavor combination and the beautiful presentation. The recipe was easy to follow and the end result was stunning. Will definitely be making this again.
EL Craftsman
c-e37@yahoo.comThis crostata was a delightful treat! The combination of sweet plums, tangy lemon, and aromatic thyme was simply divine. The crust was perfectly flaky and buttery, and the filling was bursting with juicy goodness. I highly recommend this recipe for a