Plum crostata
PREP + COOK TIME 1 HOUR 20 MINUTES (+ REFRIGERATION) SERVES 8
2 cups (300g) plain flour
125g cold unsalted butter, chopped
¼ teaspoon fine salt
1/3 cup (75g) caster sugar
600g medium just-ripe plums
¼ cup (25g) ground hazelnuts or almonds
2 tablespoons milk
1 tablespoon demerara sugar
2 tablespoons honey
icing sugar, to serve
1 Process the flour, butter, salt and 1 tablespoon of the caster sugar until crumbly. Add 1/3 cup (80ml) chilled water and process until ingredients just come together. Press dough into a ball. Wrap in plastic wrap; refrigerate for 30 minutes.
2 Meanwhile, cut plums into wedges.
3 Preheat oven to 180°C/160°C fan.
4 Roll the dough out between two large sheets of baking paper into a 28cm x 40cm rectangle. Remove top layer of paper; carefully lift dough, on paper, onto a large oven tray.
5 Sprinkle ground nuts in the centre of the dough, leaving a 7cm border. Top with plums; sprinkle with remaining caster sugar. Fold pastry edge up and around plums, pleating as you go. Brush pastry edge with milk and sprinkle with demerara sugar.
6 Bake tart for 40 minutes or until pastry is golden. Brush honey over warm tart. Dust with icing sugar just before serving.
この記事は The Australian Women's Weekly Food の Issue 78 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です ? サインイン
この記事は The Australian Women's Weekly Food の Issue 78 2022 版に掲載されています。
7 日間の Magzter GOLD 無料トライアルを開始して、何千もの厳選されたプレミアム ストーリー、9,000 以上の雑誌や新聞にアクセスしてください。
すでに購読者です? サインイン
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