This week, from our colourful box of EatGrim Shop Food, we picked up some juicy plums to prepare an Italian Crostata filled with Frangipane cream. Frangipane is an almond-based cream and created by an Italian noblewoman and member of the Frangipani family. Its sweetness goes very well with the acid-sweet flavour of the plums in our week’s Crostata.
So let’s get to it!
🍷Francesca & Marinella🍴
INGREDIENTS for 6/8 servings
Ready in 60 min
For the Pasta Frolla:
- 300 g flour (2,1 cup)
- 150 g (0,75 cup) sugar
- 150 g (0,7 cup) unsalted butter, at room temperature
- 1 egg
- pinch of salt
For the filling with Frangipane cream:
- 50 g (0,5 cup) almond flour
- 50 g (0,25 cup) sugar
- 50 g (0,23 cup) unsalted butter, at room temperature
- 1 egg
- about 10 plums (pitted and cut in half)
Place flour, sugar and salt in a large bowl and stir well to mix. Add butter, cut it into little pieces, and rub mixture between the palm of your hands until it forms fine crumbs. Add egg and stir with a fork until mixture leaves the sides of the bowl. Form dough into a ball. Wrap the dough in a plastic and let it chill for 30 minutes in the fridge.
In the meantime prepare the Frangipane cream mixing the sugar, the almond flour, the butter and 1 egg in a bowl.
Preheat the oven to 180°C. Grease a 22 cm round shallow baking tin with a little butter and flour.
When the dough is ready to use, on a flowered work surface, roll it out until it is 0.5 cm thick and large enough to line the prepared tin, ensuring the base and sides are completely covered. Bake in the oven for 10-15 minutes, until the pastry is golden. Then spread the Frangipane cream onto the cake and bake for another 15 minutes. Then scatter the plums (pitted and cut in half) over the cake and bake for 6-8 more minutes.
Dust the crostata with icing sugar just before serving.
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