Quality Ingredients for Creative Cooks
Late-summer plums fill this delicately spiced, rustic crostata. The flavor of the buttery crust is enhanced with INDIA TREE Light Muscovado Sugar.

Plum Crostata

Serves 8

Late-summer plums fill this delicately spiced, rustic crostata. The flavor of the buttery crust is enhanced with INDIA TREE Light Muscovado Sugar

INGREDIENTS
1 1/2 cups all-purpose flour - plus more for dusting
1/2 cup INDIA TREE Light Muscovado Sugar
1 stick (8 tablespoons) cold butter cut into 8 pieces
1/3 cup ice water
1 tablespoon cornstarch
1 pound ripe firm plums - pitted and cut into thin slices
1/4 teaspoon ground INDIA TREE Allspice
1/4 teaspoon ground INDIA TREE Cinnamon
1 egg mixed with
1 tablespoon water
Coarse sugar for sprinkling - such as INDIA TREE Demerara Sugar  or  INDIA TREE White Sparkling Sugar
EQUIPMENT
  • Food processor
  • Mixing bowls
  • Spice grinder
  • Baking sheet
  • Variation: 4 tartlet pans, 3 1/2″ diameter
This recipe uses the following INDIA TREE products:

Variation:

Bake mini crostatas by dividing dough into 4 pieces and lining 4 3-inch tartlet pans placed on larger baking sheet. Bake at 400 F. for 30 to 35 minutes, or until crostatas are golden brown. When cool, sift powdered sugar around edges.

INSTRUCTIONS

  1. In a food processor, combine flour and 2 tablespoons of the Light Muscovado Sugar. Pulse briefly.
  2. Add butter. Pulse briefly until butter is no larger than a pea.
  3. Drizzle on the ice water, and pulse briefly until dough just comes together.
  4. Remove dough onto a piece of plastic wrap. Press flat, wrap tight, and place in refrigerator until cold, about 15to 30 minutes.
  5. Preheat oven to 425 F.
  6. On a lightly floured surface, roll out dough to 12 inch to 14 inch round.
  7. Place dough on a baking sheet lined with parchment paper or non-stick baking mat. Place back in refrigerator.
  8. Mix remaining Light Muscovado Sugar, cornstarch, cinnamon, and allspice in a bowl. Add plum slices and gently mix.
  9. Arrange plums on the dough, leaving a 1 1/2 inch border. Fold the edges over the plums.
  10. Brush the edges with the beaten egg. Sprinkle with coarse sugar.
  11. Bake until crust is golden brown, 45 to 55 minutes.