Lactalis Culinary

METHOD

For the Crostata Crust

1. In a food processor, combine flour, sugar, and salt. Add cold butter cubes and pulse until mixture resembles coarse crumbs.

2. Gradually add ice water, 1 tablespoon at a time, and pulse until dough begins to come together.

3. Form dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

For the Filling and Baking the Crostata

1. In a small saucepan, heat apricot jam over low heat until smooth and spreadable.

2. Preheat oven to 400 degrees F.

3. On a lightly floured surface, roll out the dough into a 12-inch circle. Transfer dough to a parchment-lined baking sheet.

4. Spread a thin layer of apricot jam in center of dough, leaving a two-inch border.

5. Arrange plum slices in a circular pattern over the jam—starting from outer edge and working toward center, slightly overlapping slices to create a rose-like pattern.

6. Fold edges of dough over the plums, pleating as necessary.

7. In a small bowl, mix sugar, cornstarch, cinnamon, nutmeg, and lemon juice.

8. Sprinkle mixture evenly over the plums.

9. Bake for 35–40 minutes, or until crust is golden brown and plums are tender.

10. Allow crostata to cool slightly before slicing. Serve warm or at room temperature.

For the Whipped Mascarpone

1. In a medium bowl, beat the heavy cream with an electric mixer until soft peaks form.

2. In a separate large bowl, combine Galbani Mascarpone, honey, hot honey, powdered sugar, and vanilla extract. Beat until smooth and well combined.

3. Gently fold whipped cream into Mascarpone mixture until fully incorporated and fluffy.

4. Serve immediately or refrigerate until ready to use.