Easy Plum Crostata with a Golden Cornmeal Crust: A Free-Form Delight

There are some culinary creations that truly embody the spirit of simplicity and rustic charm. This Plum Crostata with its delightful cornmeal crust is one such masterpiece. It’s a dessert that speaks of relaxed afternoons, ripe seasonal fruit, and the sheer pleasure of baking something beautiful without striving for perfection. While moments can blur, and memories of when a post went live might get hazy, the essence of a truly delicious recipe remains vivid. This particular crostata was born out of a desire to utilize the last of a bounty of plums during a memorable trip, proving that sometimes, the best recipes emerge from spontaneity.

Picture this: a serene afternoon in Tofino, the scent of the ocean mingling with the crisp air. As our time in this beautiful coastal town drew to a close, a familiar craving for a fruity, cornmeal-infused treat took hold. My mind wandered to ideas of blueberry cornmeal buckles or rustic biscuits, but as often happens in the kitchen, a different path presented itself. The result? A stunning, free-form plum tart – a crostata – where the need for a precise pie plate vanished, replaced by the liberation of shaping dough with just a fork and a bowl. This method not only simplifies the process but also adds to the inherent, unpretentious beauty of the finished dessert.

The Irresistible Charm of a Free-Form Crostata

What exactly is a crostata, you might ask? Often interchangeable with a galette, it’s essentially a free-form tart that foregoes the need for a pie dish. Instead, the dough is rolled out into a rustic circle, filled with fruit, and then its edges are simply folded over the filling, creating a charmingly irregular border. This approach is a dream for home bakers. It eliminates the stress of perfectly crimped edges or a flawless presentation, allowing the natural beauty of the ingredients and the handmade quality to shine through. The slightly imperfect, golden-brown crust embracing a vibrant fruit filling is a sight to behold and a testament to the joy of relaxed baking.

Beyond its visual appeal, the free-form nature of a crostata makes it incredibly versatile. It’s forgiving, easy to assemble, and always impressive. Whether you’re a seasoned baker or just starting, a crostata offers a gratifying experience with delicious results. It’s the kind of dessert that feels special, yet requires minimal fuss, making it perfect for a weeknight treat or a casual gathering.

Crafting the Perfect Cornmeal Crust: A Foundation of Flavor

The foundation of this exceptional plum crostata is its unique cornmeal crust. While a traditional all-flour crust is certainly delicious, the addition of cornmeal elevates this pastry to another level. Cornmeal introduces a subtle, nutty flavor and a wonderfully sandy, tender texture that provides a delightful contrast to the juicy plum filling. It also contributes a gorgeous golden hue to the crust, making the crostata even more visually appealing as it bakes to perfection.

Ingredients for the Cornmeal Crust:

1 ¼ cups all-purpose flour
¼ cup fine cornmeal
1 tablespoon granulated sugar
½ teaspoon salt
½ cup (1 stick) unsalted butter, very cold and cut into small pieces
¼ cup ice water (or more, as needed)

Instructions for the Crust:

In a large bowl, whisk together the all-purpose flour, cornmeal, sugar, and salt.
Add the cold, cubed butter to the flour mixture. Using your fingertips, a pastry blender, or a fork, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The key here is to keep the butter as cold as possible to ensure a flaky crust.
Gradually add the ice water, one tablespoon at a time, mixing gently with a fork until the dough just comes together. Be careful not to overmix; too much handling can make the crust tough.
Gather the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days. This chilling period allows the gluten to relax, making the dough easier to roll and more tender when baked.

The Heart of the Tart: Juicy, Tart Plums

The success of any fruit tart lies in the quality of its fruit, and this plum crostata is no exception. For this recipe, I advocate for plums that are ripe but still retain a lovely firmness, ensuring they hold their shape during baking while releasing their juices. The magic of plums, especially in a dessert, is their inherent balance of sweet and tart. It’s this tartness that truly makes the crostata sing. In my opinion, plums shouldn’t be overly thickened and sugary, unless they are destined for jam. Even then, they should maintain some of their lively, tart character.

To honor this, I recommend using just under a ¼ cup of sugar for the filling, allowing the natural acidity of the plums to shine through. However, the beauty of homemade baking is customization, so feel free to adjust the sugar content to suit your personal taste and the sweetness of your specific plums. A little hint of lemon zest or a pinch of cinnamon can also complement the plums beautifully, enhancing their flavor without overpowering them.

Ingredients for the Plum Filling:

4-5 ripe but firm plums, pitted and sliced (about 3-4 cups)
¼ cup granulated sugar (or to taste)
1 tablespoon all-purpose flour (to absorb juices)
1 teaspoon fresh lemon juice (optional, for brightness)
Pinch of ground cinnamon or cardamom (optional)
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (for sprinkling)

Assembling Your Rustic Masterpiece

With your perfectly chilled dough and prepared plums, assembling the crostata is the fun part. It’s where you truly embrace the “free-form” aspect and let your creativity take the wheel. The process is remarkably straightforward, yielding a dessert that looks sophisticated with minimal effort.

Assembly Steps:

On a lightly floured surface, roll out the chilled dough into a rough 12-14 inch circle, about ⅛ inch thick. Don’t worry about achieving a perfect circle; remember, rustic is the goal!
Carefully transfer the rolled dough to a baking sheet lined with parchment paper. This makes cleanup easier and prevents sticking.
In a medium bowl, gently toss the sliced plums with the granulated sugar, flour, lemon juice, and any optional spices. The flour helps to thicken the juices released by the plums during baking, preventing a soggy crust.
Arrange the plum mixture over the dough, leaving a 1 ½ to 2-inch border all around the edges. You can overlap the slices beautifully, creating an appealing pattern.
Fold the exposed dough edge up over the fruit filling, pleating it as you go to form a rustic border. The pleats don’t need to be uniform; their irregularity adds to the crostata’s charm.
Brush the folded crust with the beaten egg wash. This will give it a beautiful golden sheen.
Generously sprinkle the crust with coarse sugar. This adds a delightful sparkle and a pleasant crunch.

Baking to Golden Perfection

Once assembled, your crostata is ready for its transformation in the oven. The aroma that will fill your kitchen as it bakes is simply divine, a precursor to the deliciousness to come.

Baking Instructions:

Preheat your oven to 375°F (190°C).
Bake the crostata for 40-50 minutes, or until the crust is deeply golden brown and the plum filling is bubbling and tender. Keep an eye on it to ensure even browning. If the edges start to brown too quickly, you can loosely cover them with aluminum foil.
Once baked, carefully remove the crostata from the oven and let it cool on the baking sheet for at least 15-20 minutes before attempting to slice it. This allows the juices to set and prevents the filling from running out.

Serving Suggestions and Delicious Variations

While this plum crostata is absolutely divine on its own, especially when still slightly warm, there are a few ways to elevate the experience further. A generous scoop of vanilla bean ice cream melting into the warm, tart plums is a classic pairing that’s hard to beat. A dollop of freshly whipped cream, perhaps infused with a hint of vanilla or almond extract, also makes for a luxurious accompaniment. For a simple touch, a light dusting of powdered sugar just before serving adds an elegant finish.

This recipe is also incredibly adaptable. Don’t limit yourself to plums! As the seasons change, so too can your crostata fillings. Consider using sliced apples or pears with a pinch of cinnamon and nutmeg in the fall. In the summer, berries like blueberries, raspberries, or sliced peaches would be equally delightful. A mix of fruits, such as plums and blackberries, can also create a wonderfully complex flavor profile. Experiment with different spices – a touch of ginger, cardamom, or even star anise can add an unexpected twist. The beauty of the crostata is its flexibility, inviting you to play with seasonal produce and your favorite flavor combinations.

A Sweet Memory, A Simple Pleasure

This plum crostata became a sweet memory of our last afternoon in Tofino, a comforting act of creation amidst the anticipation of an early journey back to Calgary. Even with internet glitches making it difficult to share updates and photos of other adventures, this simple, free-form tart stands out as a testament to finding joy and deliciousness in the present moment. It’s a reminder that sometimes, the most cherished recipes are those born from a desire to use what’s at hand, to create something beautiful and satisfying with minimal fuss.

As I braced myself for the reentry into a busy schedule, with a 4:30 AM wakeup (3:30 AM BC time) looming for a traffic report, the memory of this heavenly bed and the delightful crostata served as a comforting thought. It’s these simple pleasures, these homemade treats, that anchor us and bring a sense of warmth and normalcy, even when life is rushing by.

Why This Crostata Will Be Your New Favorite

In conclusion, this Easy Plum Crostata with a Golden Cornmeal Crust isn’t just a recipe; it’s an experience. It’s an invitation to embrace the rustic elegance of free-form baking, to savor the exquisite balance of sweet and tart plums, and to delight in the unique texture and flavor of a cornmeal-infused crust. It’s easy enough for a beginner, yet elegant enough to impress. Whether you’re using up the last of your summer plums or simply craving a homemade dessert, this crostata promises to deliver a truly satisfying and memorable treat. Give it a try – you might just find your new favorite way to enjoy seasonal fruit.