Italian Plum Tart (Crostata alla Confettura di Prugne) & Finding Treasures

Jul 14, 2011

This is a classic southern Italian dessert, though my favorite time to eat this is in the morning.  I especially like the crisp pastry and the tart plum when we’re down to the last few slices and the very last one is a bit stale, and thus crunchy and I can peck at the crumbs with my finger when the summer hours seem to stretch from one walk or snack to the next.

The prune plum jam available for purchase at the market in Italy is good…its not quite as good as homemade, but close.  And both have the added bonus of decent-sized chunks of fruit within the jam.  At lunch, the kids and I wait to see who will get the treasure, the single whole spreadable plum. I’ve been doing some treasure-hunting myself as I get ready to relaunch my website, this blog, Emma’s Pantry, and my store which will have vintage and new finds from around the globe…custom-made floor joist bench, antique Japanese fishing float (a great book end or end table object), a perfect French enamel pitcher, and of course blue vintage canning jars…

Crostata alla Confettura di Prugne can be made with apricot jam, but  then it wouldn’t be the same in name or have the same delicious, pensive quality that arries so well with the lightly sugared crust.  What treasures do you seek?

Italian Plum Tart (Crostata alla Confettura di Prugne)

Note: This makes one large tart, but you could cut the recipe in half easily, or make 2 tarts...

For the Crust and Lattice:

3 cups flour

1/2 cup powdered sugar

1/2 cup white sugar

1 1/2 cups butter, cut into cubes

4 egg yolks

few dashes of cinnamon

12-16 oz plum jam

Work the flour and sugars into the butter by hand, pinching and pressing. Add the egg yolks and knead them in by hand. Add cinnamon, roll into ball, and wrap in towel. Place in fridge for 20-30 minutes.

Oven to 375. On parchment or pasty marble or lightly floured surface, roll out dough to fit your tart pan - leave enough to do bottom and form sides. Once crust is formed in pan, prick with fork. Bake for 10 minutes while you do the lattice. Use remaining dough to cut strips. Remove crust from oven, slather with a thick coating of jam, and top with lattice or shapes (above look is simply strips one way, turn pan, more strips at diagonal). Bake for 25-30 minutes until crust is lightly browned. Let cool entirely. Slice into wedges and look for treasures to share.