Pluot And Ginger Crostata Recipe

I made a pluot crostata that reads like a modern Tart, arranging jewel-toned slices and a hint of spice in a way that made me rethink stone fruit desserts.

I first made this Pluot and Ginger Crostata on a stupid-hot afternoon when I only had a handful of pluots and a stubborn knob of ginger. The result surprised me.

It is both rough and elegant, the fruit singing with fresh grated ginger in a flaky crust that feels like a Tart you want to serve to people who think they dont like simple desserts. I keep telling myself this is one of those Sweet Recipes that looks fancy but comes from plain luck and a few sloppy hacks I wont fully confess.

You should try it, just so you know.

Ingredients

• Sweet tart stone fruit high in fiber and vitamin C makes filling juicy.
• Warm spicy root with anti inflammatory compounds adds a bright punch and heat.
• Rich in fat and flavor helps make the crust flaky and golden.
• Flour provides structure and carbs makes dough hold its shape when baked.
• Egg yolk adds richness binds dough brings color and a tender crumb.
• Sugar sweetens filling fuels browning mostly simple carbs and empty calories.
• Cornstarch thickens juices keeps filling from getting runny as it cools.
• Lemon juice adds bright acidity to balance sweetness and small vitamin C boost.

Ingredient Quantities

• 1 1/4 cups (150 g) all purpose flour
• 2 tbsp (25 g) granulated sugar
• 1/4 tsp fine salt
• 1/2 cup (113 g, 1 stick) unsalted cold butter, cut into cubes
• 1 large egg yolk
• 2 to 4 tbsp ice water
• 1 1/2 to 2 lb (700-900 g) pluots, pitted and sliced (about 6 to 8)
• 1/3 cup (67 g) granulated sugar
• 2 tbsp cornstarch
• 1 tbsp fresh grated ginger
• 1 tbsp lemon juice
• 1/2 tsp vanilla extract
• pinch of fine salt
• 2 tbsp unsalted butter, cut into small knobs
• 1 large egg, beaten with 1 tbsp water for egg wash
• 1 to 2 tbsp turbinado or coarse sugar for sprinkling

How to Make this

1. Make the dough: whisk 1 1/4 cups flour, 2 tbsp sugar and 1/4 tsp salt in a bowl; cut in 1/2 cup cold cubed butter with a pastry cutter or fingers until mixture looks like coarse crumbs with some pea sized bits. Mix in 1 large egg yolk and 2 tbsp ice water, adding up to 2 more tbsp only if dough is dry, just until it holds together. Form a disc, wrap and chill at least 30 minutes.

2. Preheat oven to 375°F (190°C) and line a baking sheet with parchment.

3. Prep the filling: toss 1 1/2 to 2 lb sliced, pitted pluots with 1/3 cup sugar, 2 tbsp cornstarch, 1 tbsp grated fresh ginger, 1 tbsp lemon juice, 1/2 tsp vanilla and a pinch of salt. Let it sit a few minutes so juices start to release; if your pluots are super juicy add a tiny extra sprinkle of cornstarch.

4. Roll the chilled dough between sheets of parchment to about 1/8 inch thick and form a rough 12 inch circle or thereabouts. Keep the parchment under the dough for easy transfer.

5. Transfer the rolled dough on its parchment to the prepared sheet pan. Mound the pluot mixture in the center leaving a 2 inch border all the way around; don’t overfill or the edges wont fold well.

6. Dot the fruit with the 2 tbsp unsalted butter cut into small knobs so the filling gets rich and glossy while baking.

7. Fold the border up over the fruit in pleats, leaving the middle exposed and making the crostata rustic looking, it does not need to be perfect.

8. Brush the crust with the egg wash (1 large egg beaten with 1 tbsp water) and sprinkle 1 to 2 tbsp turbinado or coarse sugar over the crust for sparkle and crunch.

9. Chill the assembled crostata on the sheet pan for 10 to 15 minutes (this helps keep the butter cold and the crust flaky), then bake 35 to 45 minutes until the crust is deep golden and the filling is bubbling; rotate the pan halfway if your oven bakes unevenly.

10. Let the crostata cool at least 20 to 30 minutes on a rack so the filling sets, then slice and serve warm or at room temperature. If it seems a touch runny, wait longer, it firms up as it cools.

Equipment Needed

1. Medium mixing bowls (one for the dough, one small for the fruit)
2. Measuring cups and spoons
3. Pastry cutter or two forks (or your fingers if you gotta)
4. Whisk and rubber spatula
5. Rolling pin plus extra parchment paper for rolling
6. Rimmed baking sheet (lined with parchment)
7. Knife and cutting board for pitting and slicing pluots
8. Small bowl and pastry brush for the egg wash
9. Cooling rack to let the crostata set

FAQ

Pluot And Ginger Crostata Recipe Substitutions and Variations

• All purpose flour: swap for pastry flour, 1:1, for a softer flake; or use a cup‑for‑cup gluten free all purpose blend (add about 1/4 tsp xanthan gum if the blend has none), you’ll get a slightly different texture but it works.
• Unsalted cold butter (1 stick): use vegan butter sticks same weight for dairy free baking, or solid coconut oil measured the same and chilled first, note coconut gives a faint coconut taste and can be a bit less flaky.
• Cornstarch (2 tbsp): replace with arrowroot powder or tapioca starch 1:1 for a clear glossy filling; if using all purpose flour, use about 4 tbsp but the filling will be cloudier and a tad heavier.
• Pluots (1 1/2 to 2 lb): use ripe plums 1:1, or peaches/nectarines (same weight) — if the fruit is extra juicy add a little more thickener and maybe cut back on lemon juice.

Pro Tips

– Keep everything cold and work fast. Chill the dough well, and if you’re in a rush pop the wrapped disc in the freezer for 10 minutes. Cold butter equals flaky layers, so try not to overhandle the dough or let it warm up while you’re rolling.

– Stop a soggy bottom by sprinkling a thin layer of almond meal, finely ground oats or even a couple tablespoons of breadcrumbs on the dough before you add the fruit, they soak up extra juices without changing the taste. If your fruit looks really juicy, add a little more thickener like a teaspoon of instant tapioca or an extra pinch of cornstarch to the filling.

– Don’t worry about perfect pleats, but fix tears quick. Keep the dough on its parchment for transfer, and if it cracks press the edge together with a little water on your finger or patch with scraps of dough. Pleat loosely so the crust can expand as the fruit bubbles.

– Watch the bake near the end and adjust as needed. If edges brown too fast tent them with foil and rotate the pan halfway so it browns evenly. Let the galette cool at least 20 to 30 minutes before slicing so the filling sets, it’ll be less runny and slice much nicer.

Pluot And Ginger Crostata Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I made a pluot crostata that reads like a modern Tart, arranging jewel-toned slices and a hint of spice in a way that made me rethink stone fruit desserts.

Pin

Servings

6

servings

Calories

372

kcal

Equipment: 1. Medium mixing bowls (one for the dough, one small for the fruit)
2. Measuring cups and spoons
3. Pastry cutter or two forks (or your fingers if you gotta)
4. Whisk and rubber spatula
5. Rolling pin plus extra parchment paper for rolling
6. Rimmed baking sheet (lined with parchment)
7. Knife and cutting board for pitting and slicing pluots
8. Small bowl and pastry brush for the egg wash
9. Cooling rack to let the crostata set

Ingredients

• 1 1/4 cups (150 g) all purpose flour

• 2 tbsp (25 g) granulated sugar

• 1/4 tsp fine salt

• 1/2 cup (113 g, 1 stick) unsalted cold butter, cut into cubes

• 1 large egg yolk

• 2 to 4 tbsp ice water

• 1 1/2 to 2 lb (700-900 g) pluots, pitted and sliced (about 6 to 8)

• 1/3 cup (67 g) granulated sugar

• 2 tbsp cornstarch

• 1 tbsp fresh grated ginger

• 1 tbsp lemon juice

• 1/2 tsp vanilla extract

• pinch of fine salt

• 2 tbsp unsalted butter, cut into small knobs

• 1 large egg, beaten with 1 tbsp water for egg wash

• 1 to 2 tbsp turbinado or coarse sugar for sprinkling

Directions

• Make the dough: whisk 1 1/4 cups flour, 2 tbsp sugar and 1/4 tsp salt in a bowl; cut in 1/2 cup cold cubed butter with a pastry cutter or fingers until mixture looks like coarse crumbs with some pea sized bits. Mix in 1 large egg yolk and 2 tbsp ice water, adding up to 2 more tbsp only if dough is dry, just until it holds together. Form a disc, wrap and chill at least 30 minutes.
• Preheat oven to 375°F (190°C) and line a baking sheet with parchment.
• Prep the filling: toss 1 1/2 to 2 lb sliced, pitted pluots with 1/3 cup sugar, 2 tbsp cornstarch, 1 tbsp grated fresh ginger, 1 tbsp lemon juice, 1/2 tsp vanilla and a pinch of salt. Let it sit a few minutes so juices start to release; if your pluots are super juicy add a tiny extra sprinkle of cornstarch.
• Roll the chilled dough between sheets of parchment to about 1/8 inch thick and form a rough 12 inch circle or thereabouts. Keep the parchment under the dough for easy transfer.
• Transfer the rolled dough on its parchment to the prepared sheet pan. Mound the pluot mixture in the center leaving a 2 inch border all the way around; don’t overfill or the edges wont fold well.
• Dot the fruit with the 2 tbsp unsalted butter cut into small knobs so the filling gets rich and glossy while baking.
• Fold the border up over the fruit in pleats, leaving the middle exposed and making the crostata rustic looking, it does not need to be perfect.
• Brush the crust with the egg wash (1 large egg beaten with 1 tbsp water) and sprinkle 1 to 2 tbsp turbinado or coarse sugar over the crust for sparkle and crunch.
• Chill the assembled crostata on the sheet pan for 10 to 15 minutes (this helps keep the butter cold and the crust flaky), then bake 35 to 45 minutes until the crust is deep golden and the filling is bubbling; rotate the pan halfway if your oven bakes unevenly.
• Let the crostata cool at least 20 to 30 minutes on a rack so the filling sets, then slice and serve warm or at room temperature. If it seems a touch runny, wait longer, it firms up as it cools.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 217g
• Total number of serves: 6
• Calories: 372kcal
• Fat: 24.3g
• Saturated Fat: 12.3g
• Trans Fat: 0.14g
• Polyunsaturated: 0.7g
• Monounsaturated: 11.2g
• Cholesterol: 113mg
• Sodium: 131mg
• Potassium: 247mg
• Carbohydrates: 53.9g
• Fiber: 2.7g
• Sugar: 28.5g
• Protein: 5.3g
• Vitamin A: 200IU
• Vitamin C: 13.3mg
• Calcium: 15mg
• Iron: 0.9mg