Made with homemade burnt butter pastry, this rustic plum crostata is a table centrepiece. It’s guaranteed to impress.
Serves88
Cook time55 mins55 minutes
Prep time1 hr1 hour, + 2 1/2 hours chilling, 5 mins freezing & 10 mins standing time
+ 2 1/2 hours chilling, 5 mins freezing & 10 mins standing time
Plumb crostata with burnt butter pastry. Start by placing the butter in a frying pan over medium heat. Cook for three to four minutes or until the butter begins to foam and is golden brown. Transfer to a small dish. Then pop in the fridge for one and a half hours or until firm.
Cut the butter into two centimetre pieces. Pop in the fridge for five minutes to firm. Then place in a food processor with one and a half cups of flour and half the sugar, and process until the mixture resembles coarse breadcrumbs. Add the vinegar and water, and process until the dough comes together.
Turn the dough onto a lightly floured surface and gently knead until just smooth. Cover with plastic wrap and pop in the fridge for 30 minutes to rest. Next, roll the dough between two sheets of baking paper until three millimetres thick and about a 30 centimetre disc.
Transfer to a baking tray and place in the fridge for 30 minutes to chill. Preheat the oven to 220 degrees Celsius. Place the extra butter and the remaining sugar in a bowl and beat with an electric mixer until pale and creamy. Add the egg, brandy or orange juice and orange rind. Beat until creamy. Stir in the hazelnut meal, cinnamon and remaining flour.
Remove the pastry from the fridge and set aside for 10 minutes. Spread the hazelnut mixture over the pastry, leaving a three centimetre border around the edge. Arrange the plums over the hazelnut mixture. Fold over the pastry border, pleating as you go. Sprinkle the plums with extra sugar. Place in the oven and reduce the oven temperature to 180 degrees Celsius.
Bake for 45 to 50 minutes or until golden. Serve the crostata warm topped with vanilla ice cream.
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
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
