Plum Crostata

  • 1 cup flour
  • 1 cup almond meal
  • 1/2 cup powdered sugar
  • 5 oz butter, cold and cut in small pieces
  • 1 tablespoon vanilla extract.
  • 1 egg white
  • 12 plums, halved, pitted and quartered
  • 1/4 cup water
  • 1/2 cup sugar
  • zest and juice 1 lemon

Process the 4 first ingredients until a sandy mixture forms. Add vanilla and egg white to form a dough. Cover with plastic wrap and let it rest in the refrigerator for at least 30 min or overnight.

In the meantime make the filling. Wash and cut the plums into chunks, removing the pits.

Combine the plums, water, zest, lemon juice and sugar in a large saucepan. Bring to a boil to dissolve the sugar, stirring continuously.

Continue to stir for 15-20 minutes, or until the the mixture is thick.

Remove from the heat and let it cool.

Using 2/3 of the dough, roll it out between flour-dusted parchment paper to fit a tart pan of your choice. Trim off excess dough.

Fill the shell with the filling and lay the lattice strips over the top in a crisscross pattern or pattern of your choice.

Roll out the remaining dough and cut into 1/2-inch wide lattice strips for the top of the tart.

Bake it about 40 minutes or until the crust is golden brown.

Cool completely before serving it.