Crostata di Prugne, the Italian prune tart on pasta frolla with ripe summer plums Crostata di Prugne is the tart Italian households bake in the two or three weeks when the plum tree gives more fruit than anyone can eat fresh. A shell of pasta frolla, ripe plums cut and laid tight, a lattice over the top, and nothing else asked of it. The whole difficulty of the dish sits in one place: fresh fruit releases juice in the oven, and that juice wants to soak the pastry underneath i