|Pluot and Almond Crostata|
Well, as I mentioned last week, I had a really hard time deciding what recipe to choose for Summerfest 2010 – Stonefruits! So, I decided to feature 2 recipes – and here is the second one!! This one uses pluots although you could easily make it with apricots, plums or nectarines. For those of you who may not be familiar with pluots they are a cross between a plum and an apricot and come in a dizzying number of varieties and have fanciful names like “dinosaur eggs” and “cotton candy” with colors to match!! This crostata is a great way to show off this fruit – that is if you can manage not to eat them all before making this crostata. This is a definite challenge in my household despite buying bags of them – and unfortunately I can’t blame it all on my kids – I am as guilty as they are when it comes to stealing snacking on these little pieces of summer that you can hold in your hand!
Pluot and Almond Crostata
- 3 1/2 oz. almond paste
- 3 Tbsp. sugar
- 3 oz. cream cheese
- 1 large egg yolk
- 1 refrigerated pie crust or sufficient pie dough for one 10 inch crust
- 4 large pluots, pitted and sliced into 1/4 inch slices
- 1 egg, beaten to blend
- 1 Tbsp. demerara sugar
- 1 tsp. crystallized ginger, minced
- Pre heat oven to 400 degrees.
- In the bowl of a food processor add almond paste, sugar, cream cheese and the egg yolk. Process until the mixture is smooth.
- Line a sheet pan with parchment and lay the crust on top. Spread the almond mixture to within 1 inch of the edge of the dough.
- Arrange pluots in a circle on top of the almond filling, overlapping the slices in a spoke pattern. Form another circle of pluots inside the first one, completely covering the almond mixture. Depending upon the thickness of your dough, either fold the dough up or fold it over the fruit.
- Brush the dough with the beaten egg and sprinkle the dough and the pluots with the sugar. Sprinkle the crystallized ginger over the pluots.
- Bake the crostata until the fruit is tender and the crust is golden brown – about 35 to 40 minutes. Cool tart. Serve tart at room temperature or warm with vanilla ice cream, creme fraiche or creme fraiche sorbet!