Crostata di Prugne (Italian Prune Tart)

Traditional Italian Prune Tart

Story of the Dish

Crostata di Prugne is a rustic Italian fruit tart built on pasta frolla, the tender shortcrust dough used throughout Italy for crostate, jam tarts, and filled pastries. With plums, the challenge is moisture. Ripe fruit releases juice as it bakes, so the crust must be structured enough to stay crisp while the filling becomes soft and concentrated.

The best plums for this tart are ripe but still firm. Very soft fruit collapses too quickly and can flood the base. A thin layer of ground almonds or fine breadcrumbs under the fruit is a traditional professional trick: it absorbs excess juice without making the tart taste dry. Lemon zest and a small amount of cinnamon sharpen the plums, while restrained sugar allows their natural acidity to remain present.

Pasta frolla should be mixed minimally. Overworking develops gluten and makes the crust tough; warm butter makes it greasy and difficult to shape. Chilling the dough before rolling and again before baking helps it hold its shape. The finished crostata should have a crisp edge, a tender base, and fruit that is jammy at the surface but still recognizable.

Recipe Information

Region: Italy

Difficulty: Intermediate

Servings: 8

Prep Time: 35 minutes

Chilling Time: 1 hour

Cook Time: 45 minutes

Cooling Time: 1 hour

Total Time: About 3 hours 20 minutes

Ingredients

For the pasta frolla:

2 cups all-purpose flour

1/2 cup granulated sugar

1/4 tsp fine sea salt

10 tbsp cold unsalted butter, cut into cubes

1 large egg

1 large egg yolk

1 tsp finely grated lemon zest

For the filling:

1 1/2 lb ripe but firm plums, pitted and sliced

1/3 cup granulated sugar

1 tbsp cornstarch

1 tbsp fresh lemon juice

1/2 tsp ground cinnamon, optional

1/4 cup finely ground almonds

1 tbsp apricot jam, warmed, for glazing, optional

Preparation

1. Combine flour, sugar, and salt. Cut in the cold butter with fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-size pieces.

2. Add the egg, yolk, and lemon zest. Mix only until the dough begins to come together. Turn onto the counter, press into a disk, wrap, and refrigerate for at least 1 hour.

3. Toss the sliced plums with sugar, cornstarch, lemon juice, and cinnamon. Let stand 10 minutes while you roll the dough.

4. Heat the oven to 375°F. Butter a 9-inch tart pan with removable bottom.

5. Roll the chilled dough on a lightly floured surface to about 1/8 inch thick. Transfer to the pan, press gently into the corners, trim the top, and refrigerate 15 minutes.

6. Sprinkle the ground almonds evenly over the base. Arrange the plums in overlapping concentric circles, leaving behind excess liquid in the bowl.

7. Bake 40 to 45 minutes until the crust is deeply golden and the fruit juices are bubbling and visibly thickened.

8. Cool in the pan for 20 minutes, then remove the outer ring and cool completely on a rack.

9. Brush the fruit lightly with warmed apricot jam if a glossy finish is desired. Slice only when fully cool.

Professional Technique

Cold butter and minimal mixing are essential for tender pasta frolla. If the dough becomes soft while rolling, refrigerate it rather than adding excessive flour.

Ground almonds form a moisture barrier and also complement plums naturally. Spread them in a thin, even layer so the base stays crisp without becoming dense.

Leave excess maceration liquid behind when arranging the fruit. The cornstarch coating on the plums will thicken the juices released during baking.

Bake until the filling visibly bubbles. Cornstarch must reach sufficient heat to activate; removing the tart too early can leave a watery center.

Ingredient and Technique Notes

Italian crostata dough is sweeter and more tender than savory pie dough. It should not be flaky like American pie crust.

Plum varieties differ in water content. Italian prune plums are excellent because they hold shape and have concentrated flavor, but red or black plums also work if they are firm.

Lemon zest in the crust and juice in the fruit create two layers of acidity and aroma.

A dark metal tart pan browns the bottom more efficiently than pale ceramic. If using ceramic, expect a slightly longer bake.

Allowing the crostata to cool is part of the recipe, not an optional delay. The fruit gel sets as it cools and the crust becomes easier to slice cleanly.

Pasta frolla is not handled like laminated pastry or American flaky pie dough. The objective is tenderness and a fine crumb. Butter is dispersed through the flour, but the dough is brought together only until cohesive. Kneading after that point develops gluten and makes the baked shell firm instead of delicate. If the dough cracks slightly while rolling, let it warm for a minute rather than kneading it again.

Plums release different amounts of juice according to variety and ripeness. Italian prune plums are particularly good because their dense flesh concentrates in the oven while maintaining shape. Round black or red plums can also be excellent, but very soft fruit should be avoided. If the sliced fruit releases a large pool of juice during maceration, leave most of that liquid in the bowl.

Ground almonds perform two jobs beneath the fruit. They absorb juice before it can saturate the bottom crust, and their nutty flavor complements the plums. The layer should remain thin. Too much almond meal creates a dry band between pastry and fruit and changes the tart from a fruit crostata into something closer to a filled almond tart.

The tart is ready when the crust is deeply golden and the juices between the plums are visibly bubbling. Color is important: pale pasta frolla often tastes floury and lacks the toasted butter flavor that makes the crust satisfying. If the edge browns too quickly while the center still looks wet, protect the rim with a loose ring of foil.

Cooling completes the filling. Cornstarch thickens during baking, but the fruit gel continues setting as the tart returns to room temperature. Cutting too early releases hot juice and can make the bottom appear underbaked even when it is properly cooked. A fully cooled crostata gives clean slices and a crisp base.

For service, room temperature is ideal. A refrigerated tart should be allowed to warm or be refreshed briefly in a low oven. Cold butter makes pasta frolla hard and suppresses fruit aroma. A small spoonful of unsweetened whipped cream can accompany the tart, but the plum filling should remain the focus.

Chef Tips

If the kitchen is warm, chill the rolled tart shell before filling.

Arrange the plums tightly because they shrink during baking.

Use a serrated knife for clean slices once the tart is fully cool.

Serve at room temperature; refrigeration dulls the fruit aroma and hardens the butter-rich crust.

Mistakes to Avoid

Do not overwork pasta frolla.

Do not fill the shell with very wet overripe plums.

Do not skip the absorbent almond layer when the fruit is especially juicy.

Do not slice the tart hot; the filling will run and the base can break.

Wine Pairing

Brachetto d’Acqui

Red berry perfume and gentle sweetness complement the tartness of baked plums.

Recioto della Valpolicella

Dried cherry and spice echo the caramelized edges of the fruit.

Moscato d’Asti

Its floral sweetness and low alcohol keep the dessert pairing light.

Vin Santo del Chianti

Nutty oxidative notes work beautifully with pasta frolla and ground almonds.

Malvasia delle Lipari

Aromatic dried-fruit character pairs especially well when the plums are dark and concentrated.

Nutrition per Serving

Calories: 390

Protein: 6 g

Carbohydrates: 52 g

Fat: 19 g

Saturated Fat: 10 g

Fiber: 4 g

Sugars: 27 g

Sodium: 120 mg

Cholesterol: 75 mg

Storage and Reheating

Store covered at cool room temperature for 1 day or refrigerate for up to 3 days.

For the best texture after refrigeration, warm individual slices in a 300°F oven for 6 to 8 minutes, then let stand briefly before serving. Avoid microwaving, which softens the crust.

Chef Gianluca