Rustic Plum Crostata With Lemon Thyme
Ingredients
-
1
cup (130 grams) all-purpose flour
-
⅓
cup (40 grams) whole-wheat flour
-
½
cup (100 grams) plus 1 tablespoon (15 grams) sugar
-
½
teaspoon (2 grams) plus a pinch fine sea salt
-
1
large egg
-
Heavy cream
-
6
tablespoons (85 grams) unsalted butter, cut into small pieces
-
3
cups sliced and pitted ripe sugar plums or mix of other plums about 1 1/2 pounds before pitting
-
1 ½
tablespoons (22 grams) cornstarch
-
1
small bunch lemon thyme (or use 1 teaspoon lemon thyme leaves)
Preparation
- In a food processor fitted with a steel blade, pulse
together the flours, 1 tablespoon sugar and 1/2 teaspoon salt until
blended. In a measuring cup, lightly beat the egg, and add just enough
cream to get to 1/3 cup. Lightly whisk the egg and cream together.
- Add the butter to the flour mixture and pulse to
break up the butter. Do not over-process; you need lima-bean-size chunks
of butter. Drizzle the egg mixture over the dough and pulse until it
just starts to come together but is still mostly large crumbs.
- Put the dough on the counter and knead to make one
uniform piece. Flatten into a disk, wrap in plastic and chill for 2
hours or up to 3 days.
- Heat the oven to 375 degrees. Roll the dough out to a
12-inch round (it can be ragged). Transfer to a rimmed baking sheet and
chill while preparing the filling.
- Toss together the plums, all but a tablespoon of the
remaining sugar, a pinch of salt and the cornstarch. Pile fruit on the
dough circle, leaving a 1 1/2-inch border. Gently fold the pastry over
the fruit, pleating to hold it in (sloppy is fine). Brush pastry with
cream. Sprinkle remaining sugar on top, with the thyme.
- Bake for 30 to 40 minutes, until the crust is golden
and the fruit is tender. Cool for 5 minutes, then transfer to a wire
rack. Remove the thyme branches (some leaves will cling; you want this).
Serve warm or at room temperature.
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