Plum Crostata

• all-purpose flour↗1 1⁄4 cups

  plus more for dusting

• sugar↗1⁄2 cup

  plus

• raw sugar↗1⁄4 cup

  for the outer crust prior to baking

• salt↗1⁄4 teaspoon
• cold butter↗1⁄2 cup

  cubed and kept chilled

• cornstarch↗1 tablespoon
• cinnamon↗1⁄4 teaspoon

  shopping list

• grated orange zest or 1/4 teaspoon lemon zest1⁄4 teaspoon
• large egg yolk↗1

  mixed with

• water↗1 tablespoon
• water (iced)↗1⁄4 cup
• plum, any variety↗1 lb

  cut into 1/8th segments

Step-by-step instructions

1. 1

   In food processor add the 1 1/4 cups of flour, 2 tablesppons sugar and salt - pulse to mix completly. Add butter and pulse to incorperate to resemble a course pea sized mixture. Add cold water slowly and pulse until the dough comes together. (do not over mix) Gather the dough and pat into a rounnd ball wrap in cling wrap and refridgerate for approxiamtely 30 minutes to an an hour.

2. 2

   Preheat the oven to 425 degrees position the rack to the thrid level - line the baking sheet with parchment paper. Working on a lightly floured surface roll out the dough into a disk shape to approximately 12 inches in diameter, transfer to the baking sheet and chill for another 15 to 30 minutes.

3. 3

   In a bowl combine the remaining regular sugar plus 2 tablespoons (sugar not raw sugar) with cornstartch, cinnamon and organge zest. Add the plums and toss well. Let the mixture stand stirring every 5 mins or so to release the sugars from the plums for apporximately 15 to 20 minutes or until sugar is dissolved.

4. 4

   Arrange the fruit in a circular fashion around the dough working into the center making sure to leave a good 1 1/2 inch plus around the outside edges. Fold the dough over onto the plums. Brush the outside rim of dough with the egg yolk whisked with the water - and sprinkle with the raw sugar.

5. 5

   Bake the crostata for approx 50 mins or until center fruit is bubbling and the outside crust is golden brown - let cool on baking sheet for a good 30 to 40 minutes cut in wedges and serve with ice cream or whipped cream.

6. 6

   You can fridgerate the actual dough for up to 3 days.