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Black Plum, Thyme, & Almond Crostata

  • Yield: 6 servings 1x



For the Dough:

  • 1½ cups all-purpose flour
  • ¼ cup powdered sugar
  • 1 teaspoon fine salt
  • 3 tablespoons butter, cut into small pieces
  • Juice of ½ a lemon
  • ½ cup mascarpone cheese
  • 24 tablespoons ice water

For the Filling:

  • ¼ cup toasted slivered almonds
  • 5 black plums, pitted and sliced
  • 2 teaspoons cornstarch
  • Zest of 1 lemon
  • ½ cup sugar
  • 3 tablespoons water
  • 810 sprigs fresh thyme
  • Egg wash
  • Turbinado sugar
  • Additional fresh thyme sprigs, for garnish
  • Vanilla ice cream or fresh whipped cream, for serving (optional)


For the Dough:

  1. In a food processor, pulse together the flour, powdered sugar, and salt. Add the butter and pulse until the mixture resembles a coarse meal.
  2. Whisk together the mascarpone and lemon juice in a small bowl and then add to the food processor. Pulse until the mascarpone mixture is just combined with the dry ingredients. Add the ice water a tablespoon at a time, pulsing after each addition, until the mixture is moist and comes together.
  3. Carefully remove the dough from the food processor and place on a piece of plastic wrap. Form the dough into a disk and refrigerate for 20-30 minutes. Once chilled, roll out on a well-floured surface until the dough forms a 12-in circle that is roughly ¼-in thick. Transfer the dough to a parchment-lined baking sheet. Keep the rolled out dough in the fridge until it is ready to be filled.

For the Filling:

  1. In a large bowl, combine the almonds, plums, cornstarch, and lemon zest. Toss well to combine.
  2. Combine the water and sugar in a small pot and bring to a boil. Simmer until the sugar is dissolved. Add in the fresh thyme, remove from heat, and allow the herbs to steep in the simple syrup until it reaches room temperature. Once cool, discard the thyme and add the infused simple syrup to the bowl with the plums. Toss to combine.

To Assemble:

  1. Preheat the oven to 400°F. Fill the dough with the plum mixture, leaving a 1-in border around the edge. Brush the egg wash around the edge and then fold it up over the filling, pressing gently to seal the cracks. The idea is for this to look rustic, so don’t worry about it being perfect. Once all the edges are pressed together, brush the dough with additional egg wash and sprinkle with a little bit of the turbinado sugar.
  2. Bake for 20-30 minutes, or until the dough is golden brown and the bottom of the crostata is golden and crisp. Allow to cool slightly before garnishing with additional thyme sprigs. Slice and serve with whipped cream, vanilla ice cream, or just as is. This is fantastic served warm, at room temperature, or even chilled.