Plum crostata with burnt butter pastry

Made with homemade burnt butter pastry, this rustic plum crostata is a table centrepiece. It’s guaranteed to impress.

8

1h

Note: + 2 1/2 hours chilling, 5 mins freezing & 10 mins standing time

55m

Ingredients

  • 125g butter, chopped
  • 1 3/4 cups (260g) plain flour, sifted
  • 1/2 cup (110g) caster sugar
  • 1 tsp white vinegar
  • 1/4 cup (60ml) iced water
  • 50g butter, extra, softened
  • 1 Coles Australian Free Range Egg
  • 1 tbs brandy or orange juice
  • 1 orange, rind finely grated
  • 1/2 cup (50g) hazelnut meal
  • 1 tsp ground cinnamon
  • 8 firm plums, stoned, cut into wedges
  • 1 tbs caster sugar, extra

Method

STEP 1

Place the butter in a frying pan over medium heat. Cook for 3-4 mins or until the butter begins to foam and is golden brown. Transfer to a small baking dish. Place in the fridge for 11/2 hours or until firm.

STEP 2

Cut butter into 2cm pieces. Freeze for 5 mins or until firm. Place in a food processor with 1½ cups (225g) flour and half the sugar. Process until the mixture resembles coarse breadcrumbs. Add vinegar and water. Process until dough just comes together. Turn onto a lightly floured surface and gently knead until just smooth. Cover with plastic wrap. Place in the fridge for 30 mins to rest.

STEP 3

Roll out the dough between 2 sheets of baking paper until 3mm thick. Transfer to a baking tray. Place in the fridge for 30 mins to chill.

STEP 4

Preheat oven to 220°C. Use an electric mixer to beat the extra butter and remaining sugar in a bowl until pale and creamy. Add the egg, brandy or orange juice and orange rind. Beat until just combined. Stir in the hazelnut meal, cinnamon and remaining flour.

STEP 5

Remove pastry from the fridge. Set aside for 10 mins. Spread the hazelnut mixture over the pastry, leaving a 3cm border. Arrange plum over the hazelnut mixture. Fold over the pastry border, pleating as you go. Sprinkle plum with extra sugar. Place in the oven. Reduce oven to 180°C and bake for 45-50 mins or until golden. 

Serve with vanilla ice cream. 

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