I generally don’t buy plums. I’m addicted to prunes but plums can be a real hit or miss. Then I thought, that’s silly, plums are delicious and I should try to bake with them. Funny enough I didn’t even have a plum tag on the blog until this post.
It was a good move, these crostatas turned out really good! Instead of making the filling into a crumble I made it a bit more liquidy to spread. Turned out great honestly. The pastry was flakey, the filling very almondy and the plums were great with the sprinkle of sugar.
Vegan MoFo Day 11: Almond Plum Mini Crostata Pies
- Nonstick cooking spray
- 150 g 1 1/4 cups whole wheat pastry flour
- 48 g 1/4 cup organic turbinado sugar or organic evaporated cane juice
- Scant 1/2 teaspoon fine sea salt
- 1/4 cup 60 ml neutral-flavored oil
- Plain or vanilla-flavored vegan milk as needed
- 60 g 1/2 cup almond meal
- 2 teaspoons cornstarch
- 55 g 1/4 cup plus 1 heaping tablespoon organic turbinado sugar or organic evaporated cane juice, divided
- 1/2 teaspoon pure almond extract
- 2 teaspoons plain or vanilla-flavored vegan milk
- 400 g 14 ounces, or 4 medium quite firm plums, pitted and cut into thin wedges
- To make the crust: Preheat the oven to 375°F (190°C, or gas mark 5). Lightly coat 4 cups of a muffin top pan or 4 individual 4-inch (10 cm) pans with cooking spray.
- Place the flour, sugar, and salt in a food processor. Process until no large sugar crystals remain, if using turbinado. Add the oil while pulsing to combine. Add just enough milk for the dough to stick together easily when pinched, 1 tablespoon (15 ml) at a time, as you hit the pulse button.
- Form the dough into a ball, and divide it into 4 equal portions. Roll out each portion of dough into a circle measuring a generous 5 inches (13 cm) in diameter.
- Transfer the disks of dough to the prepared cups. If the dough tears a little during the transfer, simply patch the holes with your fingers.
- Note that if you aren’t in the mood to roll out the dough, you can simply press down each portion in the prepared pan(s) without missing a beat.
- To make the filling: Place the almond meal, cornstarch, and 48 g (1⁄4 cup) of the sugar in a food processor. Process until no large sugar crystals remain, if using turbinado. Add the extract and milk while pulsing to combine. Divide the filling among the 4 crusts, about 1 heaping tablespoon (28 g) of filling per crostata.
- Crumble it evenly on the bottom of each crust and press down a little.
- Divide the plum wedges among the 4 crusts (one plum per crust, really), one pointy end of a wedge centered in the middle of the crust, and each wedge slightly overlapping the previous one. Carefully fold the crust overhang over the filling. Sprinkle each top with a scant teaspoon sugar.
- Line the oven rack with aluminum foil or a baking sheet just in case the juice from the fruit should escape. Bake for 30 minutes, or until the crust is golden brown and the plums are tender. Carefully remove from the pan and transfer to a wire rack to cool, because the crostatas are at their best when fully cooled. They will also remain fresh