Crostata's are your friend. I repeat. Crostata's are your friend. If you've never heard of a crostata before, it's basically an Italian baked tart. They are every bit as tasty as a pie but so much easier—no stressful transferring crusts to a pie plate or crimping involved. In fact, the more rustic and free formed they look the better. This Plum and Mascarpone Crostata recipe can be modified, making it the perfect addition to any breakfast, dinner, or dessert. Play around with different fillings—you can leave out the sugar in the crust to make a savoury one with veggies and cheese. The sky is the limit so have fun and be creative!
Plum and Mascarpone Crostata Recipe
A delicious and simple plum and mascarpone crostata. An easy recipe to modify for any meal!
- flour: 2 cups
- sugar: 1/2 tablespoon
- salt: 1 teaspoon
- cold butter, cut into slices: 1 1/2 sticks
- egg, beaten and divided in half: 1
- lemon juice: 1 tablespoon
- mascarpone cheese (for filling): 6 ounces
- egg yolk (for filling): 1
- vanilla extract (for filling): 1 teaspoon
- sugar (for filling): 3 tablespoons
- plums, de-stoned and thinly sliced (for filling): 6
Step 1: In the bowl of a food processor combine flour, sugar and salt. Pulse for a few seconds. Add in chilled butter and pulse until it breaks down into pea sized pieces.
Step 2: In a small bowl, whisk together 1/2 beaten egg, 1/4 cup ice cold water and lemon juice.
Step 3: Add egg mixture into the food processor and pulse until mixture comes together in a ball. Pat dough into a round disk and wrap in foil. Refrigerate for 1 hour.
Step 4: Once chilled, on a floured surface, roll out crust into a 10 inch circle and place onto a baking sheet with parchment or a silicone liner.
Step 5: Preheat oven to80 degrees. Place mascarpone, egg yolk, vanilla and sugar into the bowl of a mixture fitted with paddle attachment. Beat mixture until it is well combined and smooth.
Step 6: Spread the filling mixture onto the center of the crust, leaving a 2 inch border. Lay the plums onto the filling in a single layer, leaving that 2 inch border in tact. Fold crust up and over plums, pleating as you go.
Step 7: Brush the crust with the reserved beaten egg that was left over from the crust and sprinkle dough with sugar. Bake for 25 - 30 minutes or until crust is golden and fruit is soft. Enjoy!