Plum & Almond Crostata
2½ cups all purpose flour
½ cup almond flour
1 teaspoon salt
2 tablespoons granulated sugar
8 oz Organic Unsalted Butter, cut in ¼ inch pieces
½ cup ice cold water
4 cups fresh black plums, pitted, sliced into thin slices (about 4-5 medium plums)
1/3 cup plus 2 tablespoons granulated sugar
½ teaspoon ground ginger
1/8 teaspoon cardamom powder (can substitute with nutmeg)
4 tablespoons cornstarch
6 - ½ pint mason jars
1 egg yolk for brushing tops
1 cup mascarpone mixed with 1 tablespoon Balducci’s 100% Organic Honey
First, make the pie crust by placing the cut butter in the freezer. In a large bowl, combine all of the dry ingredients, then add the frozen butter, using either your hands or a pastry cutter. Mix until the butter becomes the size of peas, then add water and mix until just combined.
Roll into a ball and flatten, wrap with plastic wrap and chill until ready to use.
Next, combine the plum slices and 1/3 cup sugar with spices. Allow mixture to sit and let the flavors marry. While the mixture is resting, roll out the pie dough. Start by cutting circles for both the bottom and tops of the mason jars. Next, cut strips the height of the jar, adding an extra bit for sealing, and the length of the jars diameter (You are trying to make a lattice-type pattern inside the jar). Place one dough circle on the bottom of the jar, then take one strip and line this inside of jar, crimp bottom and side pieces to seal. Continue with strips of dough around the inside of the jar, then with additional strips circling the diameter. Repeat for all 6 jars. Place in freezer to set.
Next, combine the 2 tablespoons of sugar and cornstarch and add to plum mixture, mixing thoroughly. Set aside.
Take jars with pie dough out of the freezer. Fill each jar with plum filling almost to the top of the jar, and place a top circle of pie dough and crimp edges to seal. Brush with an egg wash and make pretty slices (or poke a hole or two with a knife) in the top crust for steam to escape.
Bake in preheated oven at 375°F for 20-25 minutes until the juices are bubbling and the top pie crust is golden brown.
When cooled, top with dollop of the sweet mascarpone mixture.