Plum crostata

8 - 9
PersonalPoints™ per serving
Total Time
1 hr 10 min
10 min
45 min
A crostada, which is basically a baked fruit tart, is ideal if you're making dessert for a crowd; the less perfect you are, the more "rustic" they look, and that's all part of their charm. The filling for our version features plums, sugar, flour, and cinnamon, and instead of going through all the steps and ingredients of making the dough at home, we use store-bought pie crust. Pile the plum filling into the center of the dough, then pleat as you will all the way around. Like we said, it doesn't have to look perfect, which is the best part about it!



1½ pound(s), 4 large, halved, pitted, and cut into thin wedges




1 Tbsp

All-purpose flour

1½ Tbsp

Ground cinnamon

¼ tsp, or 1/8 teaspoon freshly grated nutmeg

Refrigerated pie crust, unprepared

1 crust(s), (from 15-ounce package), softened according to package directions

Cooking spray

1 spray(s)


  1. Preheat oven to 400°F. Line large baking sheet with heavy foil or parchment paper; lightly spray with nonstick spray.
  2. To make filling, toss together plums, 1/3 cup sugar, flour, and cinnamon in medium bowl.
  3. On lightly floured work surface with floured rolling pin, roll piecrust into 13-inch round. Fold piecrust in quarters; transfer to prepared baking sheet and gently unfold being careful not to stretch dough.
  4. Pile plum mixture on piecrust leaving 1 1/2- to 2-inch border. Scatter any sugar mixture remaining in bowl over plums. Fold edge of piecrust over filling, pleating it as you go. Sprinkle remaining 1 tablespoon sugar over plums. Bake until filling is bubbly and crust is golden, about 45 minutes. Let cool on baking sheet on wire rack.
  5. Per serving: 1/8 of crostata