Pluot and Ginger Crostata

Personally I prefer making crostatas because I like the fruit-to-crust ratio better than pies (read: I'm only in it for the crust). 

Take advantage of the peak pluot and plum season with this crostata. 

​Adapted from: Honestly Yum
Number of servings: 6

Ingredients

• 3-4 pluots (or red plums if you can’t find pluots)
• ⅓ cup and 2 tablespoons of sugar
• 1 2-inch piece of ginger (which yields about 2 teaspoons of juice)
• 1 tablespoon of corn starch or Tapioca Flour
• 1 ¼ cup of all purpose flour, and more for dusting
• 1 stick of cold butter
• ¼ teaspoon of salt
• ¼ cup of iced water
• 1 egg, beaten
• granulated sugar for dusting
• vanilla ice cream (optional, but highly recommended)

Directions

1. Pit and thinly slice the pluots. Toss with the ⅓ cup of sugar and corn starch. Grate the ginger on a microplane grater and strain through a small fine-mesh strainer. Using the back of a spoon lightly press the grated ginger against the strainer to release the liquid. Discard the dry fiberous ginger. Add 2 teaspoons of ginger juice to the pluots and lightly toss.
2. To make the dough, cube the cold butter. Add 2 tablespoons of sugar, ¼ teaspoon of salt, and 1 ¼ cup of flour to the bowl of a food processor. Pulse to combine. Add the butter and pulse until the butter is about pea sized. Add the water and pulse until the mixture barely comes together. Shape into a flattened disk and wrap with plastic wrap. Refrigerate for about 30 minutes.
3. When you are ready to bake the crostata, preheat the oven to 425 °F. Roll the dough out on a lightly floured surface until the dough is about 12 inches in diameter. Transfer the dough onto a baking sheet lined with parchment paper.
4. Lay the slices of pluot in concentric circles leaving about an inch of crust around the outside.
5. Fold the edges over the fruit and brush with egg wash. Sprinkle remaining sugar over the crust.
6. Bake for about 45 minutes until crust is deep golden brown.
7. Let cool for at least 15 minutes. Cut and top with ice cream.