The Best Plum & Berry Crostata; A Rustic Fruit-Filled Pastry. Or is it a Galette?

Crostata or galette? They are the same flattened, rustic pie; since I’m of Italian ancestry, it’s crostata. Juicy, colorful plums are in season, so let’s bake up a delightful plum & berry crostata!

Plums are the star of this show with raspberries and blueberries making a guest appearance. Add any berry of your choice!

Nonna Lupo was a crostata baking machine! Her Sicilian husband, I venture to guess, had some influence over her pastry choices! She would wink at me and say, “It’s just a flat pie; I’m from the south, and we make pies all the time. I’ve got this!” So grandma flattened out her pies and served Nonno Lupo his beloved “crostatas.” He was one happy Italian!

A crostata is a rustic, Italian pastry often filled with fruits, akin to the French galette. Its history dates back to medieval Italy, where it was enjoyed as a simple yet flavorful dessert. The term “crostata” originally described an open-faced tart, typically made with a shortcrust pastry, which the French call pâte brisée. I simply call it “pie crust!”

Varieties of crostatas feature an array of fillings such as apples, apricots, berries, plums, figs, and even savory ingredients like ricotta and vegetables. The pastry dough can be enriched with almond flour or flavored with lemon zest, adding depth to the dessert. Our crostata crust is enriched with almond flour.

Crostatas are used in many contexts, from casual family meals to festive occasions. They can be served warm or at room temperature, often with a dollop of whipped cream or a scoop of gelato. To pay tribute to its French cousin, the galette, our crostata will be accompanied by a scoop of crème fraîche. Don’t worry, It’s easy to make at home!

The crostata’s relationship to the French galette is also evident in their shared rustic, free-form style and emphasis on seasonal fruits. Both pastries celebrate the natural flavors of their fillings with minimal adornment, highlighting the simple elegance of home-style baking.

A slice of plum & berry crostata with a dollop of crème fraîche

We love the fusion of elements from different cultures in making a bit of something unique; baking is experimental after all. Today’s bake blends elements from Italy and France. France brings us crème fraîche; a rich, tangy cream originating from Normandy. Made by fermenting heavy cream with bacterial cultures, it has a thick, velvety texture and a mildly tart flavor. Known for its versatility, crème fraîche enhances both savory and sweet dishes, from soups and sauces to cakes and pastries. Its luxurious mouthfeel and subtle acidity make it a staple in French cuisine and a popular ingredient in many culinary applications, offering a richer, more complex alternative to sour cream and heavy cream. And regardless of its fancy-sounding name, it’s super simple to make at home.

Crust:

• 1 cup (120g) all-purpose flour

• ¼ cup (25g) almond flour

• ½ teaspoon salt

• 1 tablespoon granulated sugar

• 1 stick (8 tablespoons, 113g) unsalted butter, cold and cubed

• 1 large egg yolk

• 2 tablespoons ice water

• After rolling out the dough: 2 tablespoons of flour and a scattered layer of sliced almonds

Plum & Berry Filling:

• 1¼ pounds (560g) plums, pitted and sliced

• ¼ cup (50g) granulated sugar

• 2 tablespoons cornstarch

• 1 handful of your choice of mixed berries (blackberries, raspberries, and blueberries)

Finishing:

• 1 egg, beaten (for egg wash)

• 1 tablespoon coarse sugar (for sprinkling on egg-washed crust)

• A few small pieces of cold cubed butter

Crème Fraîche

• 2 cups (480ml) heavy cream

• 2 tablespoons buttermilk or sour cream

Because every dessert needs a birds-eye view

The making of a crostata/galette

Crostata/Galette

1. Prepare the dough: In a large mixing bowl, combine the all-purpose flour, almond flour, salt, and granulated sugar. Add the cold, cubed butter. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs. If you have a food processor, use that as we did; it will be much easier. However, if you are a tactile person, go ahead and use your hands.

2. Incorporate the wet ingredients: Add the large egg yolk and 2 tablespoons (30ml) of ice water to the mixture. Stir until the dough begins to come together. If needed, add a bit more ice water, a teaspoon at a time, until the dough holds together.

3. Form and chill the dough: Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

4. Prepare the filling: While the dough chills, place the sliced plums in a large bowl. In a small bowl, mix together the granulated sugar and cornstarch. Pour this mixture over the fruit and gently toss to coat evenly. Add a handful of mixed berries and gently mix them into the fruit.

5. Roll out the dough: Preheat your oven to 400°F (200°C). On a lightly floured surface, roll the chilled dough into a 12-inch (30cm) circle. Transfer the rolled dough to a parchment-lined baking sheet.

6. Assemble the galette: Two inches from the edge of the crust, sprinkle the 2 tablespoons of flour topped with a layer of sliced almonds.

7. Spoon the fruit mixture onto the center of the dough on top of the sliced almonds, leaving a 2-inch (5cm) border around the edges. Fold the edges of the dough over the fruit, pleating as necessary to create a rustic edge.

8. Scatter several small cubed piece of butter on top of the fruit mixture.

9. Finish and bake: Brush the folded edges of the dough with the beaten egg and sprinkle with coarse sugar. Bake the galette for 35 to 40 minutes, or until the crust is golden brown and the fruit filling is bubbling.

10. Cool and serve: Remove the galette from the oven and allow it to cool slightly before serving. Sprinkle the top with a few scattered sliced almonds. Enjoy warm or at room temperature. Optional: At serving, add a dollop of crème fraîche.

Crème Fraîche (optionally use whipped cream, ice cream, or gelato)

1. Combine the ingredients: In a medium-sized bowl, pour 2 cups (480ml) of heavy cream. Add 2 tablespoons (30ml) of either buttermilk or sour cream to the heavy cream.

2. Mix well: Stir the mixture thoroughly until the buttermilk or sour cream is fully incorporated into the heavy cream.

3. Cover and let sit: Cover the bowl loosely with a clean kitchen towel or plastic wrap. Let the mixture sit at room temperature (around 70°F or 21°C) for 12 to 24 hours. The mixture will thicken as it stands.

4. Check for consistency: After 12 to 24 hours, check the consistency of the mixture. It should be thickened and have a slightly tangy taste. If it hasn’t thickened to your liking, allow it to sit for a few more hours.

5. Refrigerate: Once the crème fraîche has thickened, give it a good stir and transfer it to a clean container. Cover it tightly and refrigerate. It will continue to thicken and develop flavor as it chills.

6. Garnish: Top each slice of the crostata with a quenelle or dollop of the crème fraîche.

7. Store and use: Crème fraîche can be stored in the refrigerator for up to 2 weeks. Use it as a topping for desserts, in soups, sauces, or any recipe calling for crème fraîche.

For a bit more glistening color; while still warm, brush the top of the crostata with warm jam: apricot, plum, etc. We made our own quick plum jam by throwing all the plum scraps into a saucepan with about 75 grams of sugar and a bit of lemon juice. Simmer until thickened and brush on top of warm crostata.

Equipment (Disclosure: Items below include affiliate links with Amazon USA. You pay the regular price, and I get a small commission.) I only recommend products that I own myself and know to be excellent quality. I often get asked on social media sites about my kitchen tools, so here are most of them used to make this recipe.

• Mixing bowls (I like this oven-proof glass set of 10 for mixing and portioning out ingredients.)

• Food Processor (Using one will make pie dough prep an easy task.)

• Kitchen scale (Ingredients should be weighed rather than relying on volume.)

• Oven thermometer (All ovens need calibration, an in-oven thermometer is essential.)

• Silicon oven mitts (I’ve burned my hands too many times with cloth mitts.)

• Sauce pan (This is a versatile pan that works on all cooktops.)

• Parchment paper (Also check Costco.)

• Whisk (This is a standard for combining dry ingredients.)

• Silicone spatula set (These are great at high temperatures.)

• Wire cooling rack (Every kitchen needs at least two.)

• USA cookie sheet pans (Get the best you can afford; much worth it! This 3-piece set won’t disappoint.)

• Silicone pastry brushes (These are perfect for brushing glazes on pastries.)

Let’s add a blob of homemade plum jam, why not?