Peach and Plum Crostada
Peach and Plum Crostada is the perfect blend of a pie and a crumble, and the addition of plums makes the Crostada even sweeter.
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Stand: 20 Minutes
Chill: 20 Minutes
Bake: 40 Minutes
- Calories: 309
- Fat: 21g
- Saturated fat: 7g
- Protein: 4g
- Carbohydrate: 28g
- Fiber: 2g
- Cholesterol: 42mg
- Sodium: 122mg
- 2 ripe but firm peaches (about 10 oz.), peeled, pitted, thinly sliced
- 3 small or 1 medium ripe but firm plum (about 3 oz.), pitted, thinly sliced
- 1/4 cup plus 1 Tbsp. sugar
- Zest of 1/2 lemon, finely grated
- 2 tablespoons all-purpose flour
- Pinch of salt
- 4 tablespoons cold unsalted butter, cut into small pieces
- 1/4 cup finely chopped pecans
- 1 sheet frozen puff pastry, thawed (1/2 of 17.3-oz. package)
- 1 large egg
- 1. In a bowl, toss fruit with 1 Tbsp. sugar. Let stand for 20 minutes. Preheat oven to 450°F; set rack in lower-middle position. Line a rimmed baking sheet with parchment.
- 2. Make topping: In a bowl, rub together 1/4 cup sugar and lemon zest. Stir in flour and salt. Rub in butter using fingertips until mixture is crumbly. Toss in pecans.
- 3. On a well-floured surface, roll out puff pastry to a rough 14-inch round. Carefully transfer to baking sheet. Strain fruit mixture (discard juice) and spoon evenly onto pastry, leaving a 2-inch border. Sprinkle topping over filling and fold over edges of pastry. Whisk egg with 1/4 tsp. cold water and lightly brush edges of pastry with egg wash. Refrigerate for 20 minutes.
- 4. Bake until pastry has begun to brown, about 20 minutes. Lower heat to 400°F; bake until crust is deep golden brown, bottom is cooked through and filling is bubbling, about 20 minutes longer. Cover with foil if crust is browning too quickly.
- 5. Let crostada rest on baking sheet on a wire rack for 10 minutes, then transfer to rack to cool completely. Cut into wedges and serve at room temperature.
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