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Crostata (pie) with plums

In summer, the season of abundance of all kinds of fruits, it's a crime not to use them in various dishes, including baking. Right now, plums are full of sunshine, aromas and flavor, and with a little effort, they make a great pie. This time crostata is an Italian pie made of sand dough and filled with fruits and berries. Simple preparation, minimum manipulations and you can make tea and enjoy!  Recipe from the magazine "Gastronom".

crostata with plums

Composition:

Dough:

  • butter - 100 gr.
  • powdered sugar - 100 gr.
  • flour - 180 gr.
  • ground almonds - 50 gr.
  • cinnamon - 1 tsp.
  • salt - a pinch

stuffing:

  • plums - 800 gr.
  • powdered sugar - 110 gr.
  • cornstarch - 60 gr.
  • Cointreau liqueur - 40-50 ml
  • almond petals

Preparation of plum cake:

Beat softened butter with powdered sugar, salt and cinnamon.

butter with cinnamon and powdered sugar

whipped butter

Add the sifted flour and almonds (I used almond flour from unsifted almonds).

butter with flour and ground almonds

Quickly substitute a slightly crumbly dough.

dough with ground almonds

Line the bottom of a 26 cm round mold with baking paper. Spread the dough into the mold in an even layer 6-8 mm thick.

dough in mold

Preheat the oven to 180 degrees. Bake the pie base for 15-20 minutes and cool slightly.

pie base

Cut the plums in half, remove the pips, and cut the pulp into slices 5-7 mm thick.

plums

Mix the plums with the powdered sugar and starch. Pour the filling over the liqueur, mix and spread on the baked base.

plum filling

plum filling pie

Bake for 25-30 minutes.

plum pie

Sprinkle the pie with the almond petals and bake for about 5 more minutes.

And bake for about 5 minutes.

pecan pie

Serve the crostata warm.

plum pie

Enjoy!"

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