The English Post

Plum jam crostata

Written by Veronica Lavenia

This Italian plum jam crostata is particularly fragrant because of Farro flour (Italian ancient grain, available in the best food stores), rich in nutrients. The homemade plum jam is the essential touch of this delicious sweet, perfect for breakfast or tea time.

Plum jam crostata: Ingredients

Serves 6-8

For the dough

200 g (7 oz) high-quality butter, cold, cut into cubes

350 g (12 oz) Farro flour, sifted (or Spelt or Kamut flour)

50 g (2 oz) almond flour

100 g (3½ oz) light brown sugar

1 free range organic egg, beaten

For the jam

400 g (14 oz) plums

100 g (3½ oz-½ cup) dark brown sugar (or raw coconut sugar)

The juice of one lemon


Plum jam crostata: Method

For the dough:

  1. Knead all the ingredients together until you get a smooth dough.
  2. Roll out the dough into the tart pan and prick it. Let stand for about ten minutes in the fridge.
  3. For the jam: Wash the plums and cut into chunks. Pour into a saucepan with the sugar, lemon juice and let cook until it reaches the desired consistency (usually 30 minutes). Let it cool and blend the jam with an immersion blender.
  4. Spread the jam over the pastry and bake at 180°(350°F/gas 4) for 30 minutes.

Don’t miss:

Whole wheat cherry crostatas

Cherry white chocolate cups

Tofu vegan Caprese

About the author

Veronica Lavenia

Veronica, PhD, is an Italian based food writer. Born and raised in Italy, surrounded by the thriving culture and spirit of Sicily, Veronica was a University academic before becoming a food writer. In the context of academic research, she has published essays on the Spanish-American narrative in national and international Academic Journals. As freelance journalist, she wrote about book reviews and tennis. Food was the subject she thought about most so, inspired by family recipes, and valuable Italian culinary heritage, she moved into writing her experiences and studies on the subject.
Sustainability, seasonality and selection of raw materials (as much as possible local, organic and unrefined) are the basis of Veronica’s natural food philosophy.
Cookery author, "Gluten Free Heaven" magazine contributor, some of her works have appeared in "Vegetarian Living", "Veggie Magazine", "Lifestyle FOOD", "Australian Good Food & Travel Guide" and "Chickpea", among others.