Plum Crostata with Cornmeal Crust
I thought I posted this on Tuesday morning, before we packed it up and headed for the ferry. Did I not? Have you not seen this? I swear it was up, but I just noticed that it wasn’t. I guess I do have a little something for you, then. I had half-written the story of W’s fifth birthday and our stay at the Met, but am having some internet problems and the powers that be won’t allow my photos to upload, so I suppose that news will have to wait. (We have to hit the road early (back to Calgary!), and I’m covering traffic on CBC Friday morning, which means a 4:30 wakeup (3:30 BC time), which means I need to take advantage of this heavenly bed while I still can… bracing myself for reentry.)
On our last afternoon in Tofino I made a free-form plum tart to use up the last of the plums. I had it in my mind to make something fruity and cornmeal-y, like a blueberry cornmeal buckle or biscuits or something, but I wound up making pastry. It’s easy enough with just a fork and a bowl, and if you make a crostata-galette-free-form pie sort of thing, there’s even no need for a pie plate.
Because I want something like a plum tart to be not just sweet, but tart (plums shouldn’t be overly thickened and sugary, in my opinion, unless they are meant to be jam, and even then they should retain some of their tart character), I used just under 1/4 cup of sugar, but you can add it to suit your taste.
Plum Crostata with Cornmeal Crust
AuthorJulieIn a bowl (or the bowl of a food processor) combine the flour, cornmeal, sugar and salt; add the butter and blend in with a pastry cutter or fork (or pulse the food processor) until combined, with some pieces the size of a pea remaining. Add 2 tablespoons very cold water and stir until the dough comes together - add another tablespoon if it needs it. Flatten dough into a disk; wrap it in plastic, and refrigerate at least 1 hour (or up to a few days).
When you're ready to make your pie, take the crust out of the fridge and let it sit on the countertop for 10 minutes or so to make it more pliable. Preheat the oven to 400F.
On a lightly floured surface, roll the dough out to a 14-inch (ish) circle. Line a baking sheet with parchment or foil and transfer the dough to the sheet. (Don't worry if it hangs over the edges.)
In a large bowl, toss together the sugar and flour; add the plums and toss to coat. Mound plum mixture in center of the crust, leaving a 2-inch border all around. Fold the edge of the pastry over the fruit, letting it fold where it wants to.
Bake for 40-45 minutes, until tart until crust is golden and filling is bubbly. Transfer baking sheet to a rack; let cool 20 minutes. Slice and serve warm or at room temperature.
Ingredients
The tart looks lovely, Julie! There’s nothing like a free-form tart to take advantage of summer’s bounty.
Oooh I like the cornmeal crust – time to make another plum tart I think. Thanks Julie!
Hi Julie
Yes – this recipe had been posted earlier, but you are right, now it is gone. The mysteries of the internet. Welcome back to reality. I hope you hold onto the euphoria of Tofino and the Met for more than a day. Seems like the real world takes over much too quickly after a fantastic holidy. This tart looks great. Am going to give it a try! Pastry has never been my forte so this will be a good rustic one that seems very simple.
Hi Julie–I tried the crostata, it turned out great. However, the dough was very fragile and tended to fall apart when I tried to roll it out. Any suggestions? I had it in the fridge for 2 hrs prior to trying to roll it out. The taste of the baked crust (and plums) was fabulous!
Joan – hmm.. sounds like it was too cold? Mine was lovely to work with – very easy to roll out, with a fragile (yet sliceable) texture once baked. Often when pastry is just out of the fridge it’s a bit difficult to roll – perhaps the 10 minutes on the countertop isn’t enough? It probably matters how cold your fridge is, too…
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