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Plum Crostata

Plums and Pillsbury® pie crusts come together in this traditional crostata that’s baked to perfection – a tasty Italian dessert.

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  • prep time 20 min
  • total time 1 hr 55 min
  • ingredients 10
  • servings 8
 

Ingredients

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

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LOCATION

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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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