Mike van de Elzen: Plum crostata

The Sunday Session with Francesca Rudkin

Spiced plum crostata

Cook time: 35 minutes

Prep time: 25 minutes

Serves: 6

1 1/2 cups flour

3 tablespoons caster sugar

Pinch of salt

150gm unsalted butter, cut into small pieces

1/2 teaspoon pure vanilla paste or essence

1 teaspoon almond extract

1/4 cup water

Filling

12 plums

1 cup cranberries

3 tbsp brandy

4 tbsp brown sugar

1 tsp cinnamon powder

1 tbsp icing sugar

Place the flour, sugar and salt into a bowl and mix until well combined; slowly add in the butter and rub in your hands until the butter becomes pea-like in size. Slowly add the vanilla and almond extracts and water until the dough becomes moistened and comes together. Set aside.

Make up the spiced plum mix. Soak cranberries in brandy and a touch of warm water for 10 minutes. Cut the plums in half and remove the stone. Mix with brown sugar and cinnamon. Drain the cranberries well, toss into the plums. Preheat the oven 180 degrees. Roll out the crostata dough out to the size a small plate and approx 5mm thick. Lay onto greaseproof paper lined tray.

Spoon the well-drained plum mixture into the centre, leaving a 5cm border. Fold up the sides of the dough. Brush water around the outside and sprinkle with icing sugar. Place into a oven and cook for 35 minutes, if golden. Remove and allow to cool.

Serve with soft vanilla cream.

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