Okay, I’m just going to put it out there: I do not like fruit pies. The high fruit-to-crust ratio is just not my thing. Neither are the syrupy soft thick hunks of fruit. A crostata, on the other hand, I love. There is a perfect amount of crust with an even layer of fruit that is cooked tender and thin. A crostata couldn’t be easier to make, you literally fold the dough over and create your own shell. No need to deal with a fussy pie lattice or crust. As for the fruit, I chose pluot because, if you haven’t noticed lately, the YUM team has been sort of obsessed with all things plum. Pluots are a cross between a plum and apricot and are all over the place right now. The additional flavor of ginger makes this pluot crostata sing. Topped with a scoop of vanilla ice cream and you won’t ever eat pie again. Or at least I won’t.

pluot crostata

Ingredients:

  • 3-4 pluots
  • 1/3 cup and 2 tablespoons of sugar
  • 1 2-inch piece of ginger (which yields about 2 teaspoons of juice)
  • 1 tablespoon of corn starch
  • 1 1/4 cup of all purpose flour, and more for dusting
  • 1 stick of cold butter
  • 1/4 teaspoon of salt
  • 1/4 cup of iced water
  • 1 egg, beaten
  • granulated sugar for dusting

pluot crostata 3

Pit and thinly slice the pluots. Toss with the 1/3 cup of sugar and corn starch. Grate the ginger on a microplane grater and strain through a small fine-mesh strainer. Using the back of a spoon lightly press the grated ginger against the strainer to release the liquid. Discard the dry fiberous ginger. Add 2 teaspoons of ginger juice to the pluots and lightly toss.

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To make the dough, cube the cold butter. Add 2 tablespoons of sugar, 1/4 teaspoon of salt, and 1 1/4 cup of flour to the bowl of a food processor. Pulse to combine. Add the butter and pulse until the butter is about pea sized. Add the water and pulse until the mixture barely comes. Shape into a flattened disk and wrap with plastic wrap.  Refrigerate for about 30 minutes.

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When you are ready to bake the crostata, preheat the oven to 425. Roll the dough out on a lightly floured surface until the dough is about 12 inches in diameter. Transfer the dough onto a baking sheet lined with parchment paper.

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Lay the slices of pluot in concentric circles leaving about an inch of crust around the outside.

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Fold the edges over the fruit and brush with the egg wash. Sprinkle sugar over the crust.

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Bake for about 45 minutes until the crust is deep golden brown.

pluot crostata

Let it cool for at least 15 minutes.

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Slice and enjoy with a scoop of vanilla ice cream!

pluot crostata

(images by HonestlyYUM)