Plum Crostata

I did not care for this dessert. I read the reviews. Followed the instructions and the crust was hard and didn’t have enough flavor. The plums, even though dusted in crushed cookies, also didn’t taste like much. I hate to leave a negative review but I would skip this.

I almost didn't make this given some of the notes but I like simple not-too-sweet desserts so I am glad I made it as it looked and tasted great. The crust was a bit overcooked so I would shorten the cooking time by about 10 minutes next time. The recipe does not say to chill the dough before rolling out but it was too sticky so I chilled for a few hours and it rolled out just fine. The sugar sprinkle on top looked great so no need to glaze. I used almond flour not amaretti cookies so less sweet.

I’m going to try this with pears. Any opinions? Baking time May need to be adjusted.

I doubled the butter and everyone said it was the best crust ever. Also used (a lot of) crushed ginger snaps as I had no almond cookies, including sprinkling them on the top with the sugar. Also great!

Super easy, and delicious. No need for other flavorings if the plums are ripe and sweet. The ground amaretti cookies were a nice touch.

This crust is tough and dry because it’s short on shortening. A good pie crust calls for 1 part butter or shortening to 2 parts flour. You can make a traditional, buttery pie crust and still have a sturdy tart.

An extremely disappointing recipe. As suggested by others, added more sugar and glazed generously . But I did not anticipate how flavorless and rock hard the crust would be. Research some other crostata recipes for how to add flavor and better texture, e.g. only hand mixing, using baking soda, adding lemon zest, varying the sugar. Or better yet, skip this recipe. I had one piece and just threw the rest into the trash, something I almost never do.

I used a commercial refrigerator pie crust and it worked out fine. On the plums, I had very small Italian plums from my fruit share, only about an inch and 1/4 across. So I just sliced them in half, pitted them, and put them face down in the almond flour. I topped with 3 tablespoons of sugar and baked as directed. Looks beautiful!

I made a galette with this exact pie dough and all the stone fruit in my fridge. I got the recipe somewhere else, but it's basically the same (except for the amaretti; the one I made had a kind of streusel from the almond flour and the fruit just sank into it) and it's delicious and I don't even like pie. I glazed it with melted apricot jam. Again, I don't even like pie. But I did like this. This crostada is much prettier than my galette too. Making the switch...

There were requests for seconds and it looked lovely -- a success.

This was the most disappointing dessert I've ever baked. The crust was flavorless (more butter? a pinch of salt?). The plums, which were heavenly sweet going into the oven, came out tasteless. A terrible waste of end-of-season fruit!

I found it looked a bit desiccated after taking it out of the oven so I glazed it with some melted apricot jam. It gave it a glowing finish. Easy fix. Great dessert.