Yield: |
1 10-inch crostata |
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
Directions:
- Preheat oven to 375°.
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Toss the plums, 4 tablespoons sugar, cardamom and cinnamon in bowl.
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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.
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Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl and sprinkle over dough, leaving 2-inch plain border.
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Arrange the plums in concentric circles on the dough, leaving a 1-inch plain border. Drizzle with melted butter.
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Fold dough border in toward the center. Brush the border with the egg wash and sprinkle with 1 tablespoon sugar.
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Bake the crostata until the plums are tender and the crust is golden, about 40 minutes.
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Stir preserves in saucepan over low heat until melted. Brush over plums and allow to cool before serving.
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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.
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Slice the crostata into wedges, and serve topped with a dollop of cinnamon cream.
