Plum and ginger crostata

  • 30 mins preparation
  • 45 mins cooking
  • Serves 8
  • Print


  • 1 2/3 cup (250g) plain flour (all-purpose)
  • 1/3 cup (55g) icing (confectioners') sugar
  • 1/2 tablespoon salt
  • 150 gram cold unsalted butter, chopped finely
  • 1/4 cup (60ml) iced water
Walnut and ginger paste
  • 3/4 cup (75g) walnuts, roasted
  • 1/2 cup (115g) glacé ginger
  • 50 gram soft butter
  • 2 tablespoon instant polenta
  • 1 tablespoon plain (all-purpose) flour
  • 1 egg yolk
Plum and ginger crostata
  • 7 large yellow-fleshed black plums (1.2kg), cut into thin wedges
  • 1 egg, beaten lightly
  • 1/4 cup (55g) demerara sugar
  • 2 tablespoon glacé ginger, chopped pastry


Plum and ginger crostata
  • 1
    Make pastry. Process flour, icing sugar and salt until combined. Add butter; process until mixture resembles breadcrumbs. Add the water; pulse until mixture almost comes together. Turn dough onto a work surface and form into a thin disc. Wrap in plastic wrap; freeze 30 minutes only
  • 2
    Next make Make walnut and ginger paste. Process walnuts, ginger, butter, polenta, flour and egg yolk until mixture forms a smooth paste.
  • 3
    Preheat oven to 190°C/375°F.
  • 4
    Roll out pastry between two pieces of floured baking paper until 35cm round. Remove top piece of baking paper; carefully lift baking paper with pastry onto a large oven tray. Using a 26cm bowl or plate as a guide, mark a round in the centre of the pastry. Spread walnut and ginger paste in the marked round.
  • 5
    Starting at the edge of the filled round, place plum wedges in concentric circles. Carefully fold pastry edge in, pleating it as you go to partially cover the outside circle of plums. Brush folded edge with egg. Sprinkle sugar over plums and pastry.
  • 6
    Bake crostata for 40 minutes or until pastry is golden and filling cooked. Stand on tray for 20 minutes. Just before serving, top with glacé ginger.

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