WEEKDAYS 1e|12c|p

Strawberry Plum Crostata

Carli Rapp
Servings: 8
1 to 2 hr

This crostata is the perfect combination of strawberry & plum flavors for summer!

  • Ingredients
  • step-by-step directions
Strawberry Plum Crostata
  • 1 pie dough (store-bought or homemade)
  • 2 cups strawberries (sliced and washed)
  • 2 ripe plums (sliced)
  • 1/2 lemon juice
  • 1/3 cup honey (or coconut sugar)
  • sprinkle of salt
  • 1 teaspoon fresh nutmeg or cinnamon
  • 1 tablespoon tapioca starch (or cornstarch)
  • 1 egg (beaten)
  • sanding sugar
  • vanilla ice cream (to serve)
  • Preheat oven to 375ºF.
  • In a large bowl, add the strawberries, plums, lemon juice, honey, salt, spices, and cornstarch. Mix to combine and let sit for about 10 minutes. On a pizza stone or a baking sheet, unroll pie dough. Pour the fruit filling in the middle and flatten slightly leaving at least 2-inches around the edge. Start folding and pinching the edges inward over the fruit around the edges. The crust will look rustic but should hold the fruit in place and stay. Brush the crust with beaten egg and sprinkle with sanding sugar.
  • Bake for 50-60 minutes or until the crust is lightly browned. Let sit for at least a half hour or it will fall apart when you cut it. Serve with a scoop of vanilla ice cream.
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