Fantastic. Made this on a trip to see my mom & it was enjoyed by all on July 4. We refrigerated the dough overnight, so it was good & cold for the roll out. Pluots from a San Francisco farmer's market worked perfectly! The pie was great, two days later, chilled, on the road. Crust was good but may have been better as a buttermilk version.
Spiced Crostata with Pluots
Photo: Aya Brackett; Styling: Nissa Quanstrom
More From Sunset
2 Hours, 15 Minutes
Chill: 3 Hours
Amount per serving
- Calories: 358
- Calories from fat: 44%
- Protein: 3.7g
- Fat: 18g
- Saturated fat: 11g
- Carbohydrate: 48g
- Fiber: 2.4g
- Sodium: 197mg
- Cholesterol: 46mg
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 3/4 cup cold butter, cut into 1-tbsp. chunks
- About 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 3/4 teaspoon cinnamon
- 1/8 teaspoon ground cardamom
- 1/8 teaspoon ground allspice
- 1 1/2 pounds firm-ripe pluots such as Flavor King or Flavor Supreme, or apricots, pitted and sliced 1/2 in. wide
- 2 teaspoons coarse white sparkling sugar*
- 1. Combine flour and salt in a medium bowl. Cut butter with a pastry blender until pieces are pea-size. Sprinkle 1 tbsp. ice water over mixture; gently stir and toss with a fork. Repeat to add 4 to 6 more tbsp. ice water, 1 tbsp. at a time, until dough is evenly moistened and a pinch of it holds together. Gather into a disk, wrap airtight, and chill at least 2 hours or overnight.
- 2. Preheat oven to 400°. On a lightly floured work surface, roll dough into a 13-in. circle, using a floured rolling pin; occasionally slide a metal spatula under dough and re-flour underneath. Cut around edge of dough with a pastry wheel or knife to neaten. Lift dough to a baking sheet and chill about 15 minutes.
- 3. Combine 2/3 cup granulated sugar, the cornstarch, and spices in a medium bowl. If pluots are quite tart, add a few more tbsp. sugar to spice mixture. Stir in fruit until cornstarch is moistened, then spoon fruit onto pastry right away, leaving a 1 1/2 in. rim uncovered. Fold and pleat rim over fruit. Brush rim with water and sprinkle with coarse sugar.
- 4. Bake until filling bubbles and crust is browned, 40 to 45 minutes. Cool on pan on a rack at least 1 hour.
- *Find with baking supplies.
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