Plum Crostata alla Vaniglia

Name: Plum Crostata alla Vaniglia
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 200 g Flour; 100 g cold + 2 tablespoons butter; 50 g + 2 tablespoons sugar; 7-10 Tbsp Salt; 500 g Prunes; 50 g Mascarpone; 1 Egg yolk (Gr. M); 1 package Vanilla sugar; 2 TABLESPOONS Almond kernels (without skin); 7-10 Tbsp Cling film; baking paper

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

200 g Flour
100 g cold + 2 tablespoons butter
50 g + 2 tablespoons sugar
7-10 Tbsp Salt
500 g Prunes
50 g Mascarpone
1 Egg yolk (Gr. M)
1 package Vanilla sugar
2 TABLESPOONS Almond kernels (without skin)
7-10 Tbsp Cling film
baking paper

Directions

1
For the dough, knead flour, 100 g butter in pieces, 50 g sugar, 1 pinch of salt and 2 tablespoons cold water first with your hands, then quickly with the dough hooks of the mixer to a smooth dough. Wrap in foil and chill for about 1 hour.
2
Wash, halve and stone the plums and, depending on size, cut them in half or into wide slices. Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Mix mascarpone, egg yolk and vanilla sugar.
3
Coarsely chop 1 tablespoon of almonds, grind the remaining almonds finely.
4
Roll out the dough between two layers of baking paper (approx. 3 mm thin; approx. 30 cm Ø). Pull the paper onto a baking tray and remove the upper paper. Sprinkle ground almonds on the dough, leaving a rim of about 5 cm wide.
5
Spread the mascarpone cream on the almonds. Place plums on top. Put a little bit of the dough edge over the plums. Sprinkle 2 tablespoons of sugar and chopped almonds over the plums. Spread 2 tablespoons of butter in flakes on top.
6
Bake the crostata in a hot oven on the middle shelf for 25-30 minutes until golden brown. Serve with vanilla ice cream.