Plum Crostata

A slice of the beautiful Plum Crostata

She looks like a sugar plum!

The 2010 November Daring Bakers’ challenge was hosted by Simona of briciole. She chose to challenge Daring Bakers’ to make pasta frolla for a crostata. She used her own experience as a source, as well as information from Pellegrino Artusi’s Science in the Kitchen and the Art of Eating Well.

Never having made crostata in my life, I thought this was brilliant. I am not sure why I never wanted to make tarts before but clearly, there is much I missed out on. Perhaps because I thought of them as disguised pies.  Anyway, as the idea of the crostata started settling in, I started getting more and more excited. The recipe looked like an authentic one and me time on Simona’s blog convinced me that she knows her stuff. Also, the rebel in me discovered an affinity to the word tart. How come a woman with a promiscuous character has a word for her in the English language and a man doesn’t?

Coming back to the crostata, I totally loved this challenge. This was my first Bakers Challenge and I have to admit – before the challenge was announced I was wondering if this would really be my kind of thing. I mean if I HAVE to cook/bake something, chances are, I WONT. It seemed unlikely that I would enjoy the constraint of not only having to bake, but bake something in particular and that too in a particular time frame. But I am so totally in love with this now. I get to cook stuff that is new, push my boundaries and have fun. I am now looking forward to discovering all kinds of  foods in a community of food crazed bakers from the world over Infact I liked this challenge so much that I  decided that I needed all the implements to make this as perfectly as I wanted to. Even the chocolate crazed Atul admits that the fruits in this tart are tempting enough to make him want to break his strict diet. Imagine that!

So here is the recipe for my first version of the crostata. The one with fresh plums and a guava juice filling. As a kid I loved the Brown Girl in a Ring nursery rhyme. Probably because I was dark and even as a kid I loved the idea of sugar in a plum. This was YUM! Plum Plum!

Fresh juicy plums


The plums on the pastry laid out


Fresh Plum Crostata
My Plum Crostata
  • ½ c. minus 1 tablespoon [105 ml, 100 g, 3 ½ oz] superfine sugar (see Note 1) or a scant ¾ cup [180ml, 90g, 3 oz] of powdered sugar
  • 1 and ¾ cup [420 ml, 235 g, 8¼ oz.] unbleached all-purpose flour
  • a pinch of salt
  • 1 stick [8 tablespoons / 4 oz. / 115 g] cold unsalted butter, cut into small pieces
  • grated zest of half a lemon (you could also use vanilla sugar as an option, see Note 2)
  • 1 large egg and 1 large egg yolk, lightly beaten in a small bowl
  • Plums : 1kg (less 4 plums)
  • Sugar: ¼ cup ground sugar
  • Vanilla bean: 1 (you could also use 1 t vanilla essence instead)
  • Guava Juice: 2-3T depending on how juicy your plums are
  • Flour: 2T
  • Sugar(Powdered): 1T
  • Butter: 1-2T
  • Making the filling
  1. For making pasta frolla by hand, whisk together sugar, flour and salt in a bowl.
  2. Rub or cut the butter into the flour until the mixture has the consistency of coarse crumbs. You can do this in the bowl or on your work surface, using your fingertips or an implement of choice.
  3. Make a well in the center of the mounded flour and butter mixture and pour the beaten eggs into it (reserve about a teaspoon of the egg mixture for glazing purposes later on – place in the refrigerator, covered, until ready to use).
  4. Add the lemon zest to your flour/butter/egg mixture.
  5. Use a fork to incorporate the liquid into the solid ingredients, and then use your fingertips.
  6. Knead lightly just until the dough comes together into a ball.
  7. Shape the dough into a flat disk and wrap in plastic wrap. Place the dough in the refrigerator and chill for at least two hours. You can refrigerate the dough overnight.
  8. Heat the oven to 375ºF [190ºC/gas mark 5].
  9. To make the filling, pull apart the plums and remove the stone in the middle
  10. Slice the plums and soak in the juice, vanilla and sugar for 15 mins to half an hour
  11. Take the pasta frolla out of the fridge. To help roll the crostata dough, keep the dough on top of the plastic wrap that you had it wrapped in. This can help rolling the dough and can also help when transferring the dough to your pan. You can also use parchment paper for this. However, you can also roll the dough directly on a work surface if you prefer.
  12. Lightly dust the top of the dough and your work surface (if you’re rolling directly on a work surface) with flour. Keep some flour handy to dust the dough as you go along.
  13. If the dough is very firm, start by pressing the dough with the rolling pin from the middle to each end, moving the rolling pin by a pin's width each time; turn the dough 180 degrees and repeat; when it softens, start rolling.
  14. Roll the dough into a circle about ⅛th inch (3 mm) thick.
  15. If you used the plastic wrap or parchment paper as rolling surface, flip dough over the pan, centering it, and delicately press it all around so the corners are well covered. Peel away the plastic wrap.
  16. Mix the 2 T of flour and 1T of powdered sugar and sprinkle this on the base of the rolled out dough. This will absorb and thicken the excess juices from the fruit
  17. Line plums on the rolled out filling in a pretty patterns. Feel smug about how lovely your work of art is.
  18. Dot the fruits with 1-2T of butter
  19. Pull the edges of the rolled out dough to encase the fruit. Tuck in the folds to ensure none of the juices leak out.
  20. Brush the border and strips of dough with the reserved beaten eggs. You can add a drop or two of water to the beaten eggs if you don’t have enough liquid.
  21. Put the tart in the oven and bake for 25 minutes.
  22. After 25 minutes, check the tart and continue baking until the tart is of a nice golden hue. Every oven is different. In my oven it took 34 minutes to bake the tart until golden.
Superfine sugar is often also referred to as ultrafine, baker’s sugar or caster sugar. It’s available in most supermarkets. If you cannot find “superfine” sugar, you can make your own by putting some regular granulated sugar in a food processor or blender and letting it run until the sugar is finely ground.


This was the first filling. I discovered that this is a brilliant way to eat fruit. The only problem is that you may find yourself eating up most of the tart in the interest of food science. I mean, you would need to check how the consistency of the pastry changes every five minutes… But then if you are a seeker of truth you have to endure some suffering. Just have to learn to grin and bear it ;)

Seriously, this turned out so well that I went ahead and bought myself a bunch of baking things including a tart pan from Arife in Bandra and then turned out 4 variations with the Pasta Frolla!

Its a teeny possibility that I may have gone into a bit of an overdrive. But its rewarding to turn out these pretty deserts. Will be posting the recipes for the rest soon. Here is a peak at how they looked though.

Chocolate and Pear Tart

Peanut Butter and Chocolate Cups

Strawberry and mint tart

And at this minute I still have some of the pasta frolla in my fridge..waiting to turn into another sumptuous fresh fruit desert. Wish me luck!


  1. says

    Gosh! That’s such a lovely range of tarts

    I am all for eating them in the interest of expanding our knowledge. It’s almost mandatory to check how the crust changes every 5 minutes :)

    Coming for the upper crust show next saturday?

    • says

      Hey Simran! It was so much fun playing with the pasta frolla. cant seem to stop. I am so glad you understand about the need to do the taste testing. Only one devotee recognizes can recognize another.
      Don’t really know about the upper crust show next Saturday. Whats up?

  2. says

    Eating in the quest for knowledge? Right, I’m game. I’m a HUGE fan of fruit in baking, and I absolutely love the spread you’ve turned out. Well done on your first challenge…you’re going to love being a DB!
    I wish we had an Arife here too. Waiting to see the chocolate pear tart, and LOVE the way the pears fanned out! perfect and beautiful!
    {Mingle? Maybe you can subscribe to Meeta’a twitter feed/blog. Or check the Mingle link on my post.}

  3. says

    Your pear tart DOES look just like mine, outside the slicing/fanning of them. Is it Nick Malgieri’s recipe too? The peanut butter and chocolate cup crostatas have me drooling on my keyboard!!! The strawberry mint is a perfect ‘refresher, if you would call it that calorie for my third slice….and the plum..OMG, I wouldn’t know where to stop! Beautiful and yummy crostatas!

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  5. says

    Everything you made looks just beautiful. Welcome to Daring Bakers! I am glad that your first experience was a good one and glad, of course, that I was the humble instrument of your having great fun playing with the challenge. All your choices of filling are great. I hope you will continue being inspired to make variations of crostata.

    • says

      Simona, I am so very pleased to have you come by. Glad you liked what I did with your glorious recipe. I was a little worried if my ideas were too unorthodox and if at that point they stopped being crostata all together. But if you say its valid, I am sure it is!
      I promise I will be making variations in the future. Infact will have to just because i am now frequently getting requests from friends to do so.


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