1 1/4 cup all-purpose flour
3 Tbsp granulated sugar
1/4 tsp salt
1/4 pound unsalted butter, chilled, cut in pieces
2-3 Tbsp cold water
For the filling:
8 large plums, halved, pitted and sliced
6 Tbsp granulated sugar
Juice of 1/2 lemon
1/2 tsp vanilla extract
1/2 tsp cinnamon
1 Tbsp flour
Prepare the pastry:
Combine flour, sugar and salt in a large bowl. Add butter and work into flour with fingertips until the dough resembles coarse meal. Add enough water to bind the dough. Form dough into a ball and flatten into a disk; wrap with plastic wrap. Refrigerate at least one hour.
Prepare the crostata:
Preheat oven to 400 F. Toss plums in a bowl with 4 tablespoons sugar, lemon juice, vanilla and cinnamon; set aside.
Roll out dough into a 12 inch circle. Sprinkle 1 tablepoon sugar and 1 tablespoon flour in center of dough, leaving a 2 inch border. Mound plums over sugar and flour, reserving any juices that have collected in the bowl. Sprinkle plums with 1 tablespoon sugar. Fold border of dough up and around the plums. Bake in oven until crust is golden brown, about 30 minutes; remove.
Pour reserved juices from the plums into a small saucepan. Bring to a boil and simmer until reduced to syrup consistency, 3-4 minutes. Brush plums with syrup.
Serve crostata warm or at room temperature with whipped cream or vanilla ice cream.
This recipe is also linked to...
Food on Friday: Plums