Peach and Plum Crostada is the perfect blend of a pie and a crumble, and the addition of plums makes the Crostada even sweeter.

Recipe by MyRecipes July 2012


Credit: Antonis Achilleos; Styling: Gerri Williams

Recipe Summary test

30 mins
20 mins
20 mins
40 mins
1 hr 50 mins
Serves 8


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

Nutrition Facts

309 calories; fat 21g; saturated fat 7g; protein 4g; carbohydrates 28g; fiber 2g; cholesterol 42mg; sodium 122mg.