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Plum Crostata

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  0 reviews
  • 20 min prep time
  • 1 hr 55 min total time
  • 10 ingredients
  • 8 servings
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Plums and Pillsbury® pie crusts come together in this traditional crostata that’s baked to perfection – a tasty Italian dessert.

1 1/2
lb plums, sliced
1/2
cup sugar
1/3
cup plum preserves
1
teaspoon vanilla
1/4
teaspoon ground allspice
1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
tablespoon all-purpose flour
1
egg
1
tablespoon water
1
tablespoon sugar

Steps

  • 1 In large bowl, stir together plums, 1/2 cup sugar, the plum preserves, vanilla and allspice. Let stand 30 minutes, stirring occasionally.
  • 2 Heat oven to 425°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray. Unroll pie crust on cookie sheet; roll into 12-inch round.
  • 3 Drain plum mixture, reserving liquid. In same bowl, toss plums with flour. Mound plums in center of crust, leaving 3-inch border. Fold crust up and over plums, pleating as you go. In small bowl, beat egg and water. Brush crust with egg mixture; sprinkle with 1 tablespoon sugar.
  • 4 Bake 25 minutes or until filling is bubbly and crust is golden. Cool on cooling rack 15 minutes before serving. Meanwhile, in 1-quart saucepan, heat reserved plum liquid to boiling over medium heat. Boil 1 to 2 minutes or until slightly thickened. Cool slightly. Brush 1 to 2 tablespoons plum syrup over exposed fruit in center of tart. Serve immediately with remaining plum syrup.
  • 1 In large bowl, stir together plums, 1/2 cup sugar, the plum preserves, vanilla and allspice. Let stand 30 minutes, stirring occasionally.
  • 2 Heat oven to 425°F. Line cookie sheet with cooking parchment paper; spray paper with cooking spray. Unroll pie crust on cookie sheet; roll into 12-inch round.
  • 3 Drain plum mixture, reserving liquid. In same bowl, toss plums with flour. Mound plums in center of crust, leaving 3-inch border. Fold crust up and over plums, pleating as you go. In small bowl, beat egg and water. Brush crust with egg mixture; sprinkle with 1 tablespoon sugar.
  • 4 Bake 25 minutes or until filling is bubbly and crust is golden. Cool on cooling rack 15 minutes before serving. Meanwhile, in 1-quart saucepan, heat reserved plum liquid to boiling over medium heat. Boil 1 to 2 minutes or until slightly thickened. Cool slightly. Brush 1 to 2 tablespoons plum syrup over exposed fruit in center of tart. Serve immediately with remaining plum syrup.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
246
% Daily Value
Total Fat
8g
0%
Saturated Fat
3g
0%
Sodium
147mg
0%
Total Carbohydrate
45g
0%
Dietary Fiber
1g
0%
Protein
2g
2%
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 1 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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