Autumn Mulberry & Plum Crostata
Prep Time
30 mins
Cook Time
25 mins
Total Time
55 mins
A perfect Autumnal fruit crostata, suitable for an Italian inspired breakfast.
Course: Dessert, Tea Time
Cuisine: Italian
Keyword: plum crostata
Servings: 8
Author: Laura Scott
  • For the crostata:
  • 200 g plain flour
  • 1 tsp baking powder
  • 1 lemon zest only
  • 1 tsp vanilla extract
  • 2 eggs
  • 50 g unsalted butter softened
  • pinch of sea salt & cinnamon
  • For the filling:
  • 6-8 Victoria plums de-stoned & roughly chopped into small pieces
  • Demerara sugar for the topping
  • Half a jar of mulberry/plum jam
  1. Heat the oven to 180 degrees.
  2. Measure the flour, salt, cinnamon, baking powder, lemon zest and sugar into a bowl and stir well.
  3. Crack the eggs and vanilla into the mixture. Combine them into the dry ingredients followed by the soft butter with your hands until it forms a soft dough. Do not over work.
  4. Transfer the mixture to a floured work surface and knead briefly.
  5. Tear off a small piece of the dough and keep this for the top of the crostata, about 1/4 of the dough.
  6. Grease a small cake tin (7inch) with butter and place the dough into the tin coaxing it along the base and up the sides using your fingers to shape it like a tart case.
  7. Fill the crostata with the chopped plums followed by the demerara sugar and dot over the jam.
  8. Make 6 long strips out of the remaining dough and place them over the fruit in a criss cross pattern.
  9. Bake in the oven for 25 minutes.
  10. Remove and allow the fruit to settle for at least 30 minutes before eating on it's own for breakfast or with cream for dessert.
Recipe Notes

If you are just using jam in this recipe you can keep the crostata out of the fridge. It will keep well for up to a week.