CLASSES

Plum, Cardamom Crostata with Cinnamon Cream

A crostata is a free-form rustic tart that's easy to shape and beautiful to present. This version combines the sweet seasonal stone fruit with a crisp and crumbly pastry.

man_icon

Yield: 1 10-inch crostata

man_icon

Active Time: 30 minutes
Start to Finish: 1 hour, 15 minutes

For this recipe you’ll need:

1 pound plums, halved, pitted and each half cut into 6 slices
6 tablespoons granulated sugar
1 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/2 recipe Pie or Tart Dough
1 tablespoon all-purpose flour
2 tablespoons (1/4 stick) unsalted butter, melted
1 egg, beaten to blend
1/4 cup apricot preserves

For the cinnamon cream:

1 cup heavy whipping cream
1 tablespoon powdered sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon vanilla extract

Preheat oven to 375°.
Toss the plums, 4 tablespoons sugar, cardamom and cinnamon in bowl.
Roll out one disk of tart dough on a floured surface to a 12-inch round. Transfer to a sheet tray lined with parchment paper.
Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl and sprinkle over dough, leaving 2-inch plain border.
Arrange the plums in concentric circles on the dough, leaving a 1-inch plain border. Drizzle with melted butter.
Fold dough border in toward the center. Brush the border with the egg wash and sprinkle with 1 tablespoon sugar.
Bake the crostata until the plums are tender and the crust is golden, about 40 minutes.
Stir preserves in saucepan over low heat until melted. Brush over plums and allow to cool before serving.
Make the Cinnamon Cream: Place the cream, powdered sugar, cinnamon and vanilla extract in a large bowl. Using a whisk or an electric mixer, whip until medium peaks form.
Slice the crostata into wedges, and serve topped with a dollop of cinnamon cream.

Plum, Cardamom Crostata with Cinnamon Cream

Location

Awards

Recommended on

The Chopping Block accepts