{"id":5620,"date":"2013-09-11T10:25:05","date_gmt":"2013-09-11T17:25:05","guid":{"rendered":"https:\/\/www.marialiberati.com\/?p=5620"},"modified":"2013-09-11T10:25:05","modified_gmt":"2013-09-11T17:25:05","slug":"plum-diaries-part-2-and-a-plum-crostata","status":"publish","type":"post","link":"https:\/\/marialiberati.com\/freshsite\/2013\/09\/11\/plum-diaries-part-2-and-a-plum-crostata\/","title":{"rendered":"How To Make A Plum Crostata | The Plum Diaries"},"content":{"rendered":"

\"HPIM0297\"<\/a>
\ncopyright 2013 Maria Liberati\/Art of Living, PrimaMedia,inc.
\nAs I walked out the door, in the near distance my day in front of me..the plum tree filled with plums known as Regina Claudia. These plums are heirloom plums and the tree has not given fruit for many years. The plums are so sweet that they would put an apricot to shame. While they are yellow in color the ones that are higher up on the tree have red marks on them, as if the sun has come down and kissed them, and that kiss makes them even sweeter\u2026
\n 
\n\"susine<\/a>
\nSo here I sit with baskets and baskets and while the jars are being prepared for more conserve a plum crostata seems to be the perfect dessert for lunch today.
\n\"plums<\/a>
\n 
\nPlum Crostata
\n\"plum<\/a>
\n1 pound of plums, pitted and cut into small pieces
\n3 tablespoons of plum or apricot marmalade
\n2 tablespoons of almonds thinly sliced
\n1 cup of flour
\n3 1\/2 tablespoons of potato starch
\n1\/3 cup sugar
\n1 egg
\n1 lemon
\n3\/4 cup butter
\npinch of salt
\n 
\nPlace flour, sugar, egg, juice from one lemon, butter softened but not melted. Mix pasta by hand until a smooth dough is formed. Smooth into a ball. Place in bowl. cover with towel and place in refrigerator for 30 minutes.
\nCover pie pan with baking paper. Roll out dough and cover pie pan. Place cut plums on top evenly distributed, cover with marmalade, sprinkle remaining sugar. Bake in oven preheated to 400 degrees for 30 minutes, remove ,cover with sliced almonds, return to oven for 10 more minutes, and serve warm.
\n 
\nHope to see you at Festa Italiana in Seattle and all these great venues when in Seattle.<\/em><\/strong>
\nhttp:\/\/www.quintessentialgourmet.com\/blog\/cooking-demo.html<\/a>
\nhere are some of the stops I will be making:
\n*Thursday, September 26th, 7 PM to 9 PM, SAVOUR Specialty Foods, 2242 NW Market St, Seattle, WA 98107, book signing and sampling,
\nSAVOUR Specialty Foods<\/strong>  http:\/\/savourspecialtyfoods.com\/<\/a>
\n 
\n*Friday, September 27th, 5 PM to 7 PM, Intentional Table, 124 Madrone Lane North, Bainbridge Island, WA 98110, book signing and sampling,
\nIntentional Table<\/strong>  https:\/\/www.intentionaltable.com\/<\/a>
\n 
\n*Saturday, September 28th, 11 AM to 1 PM, Culinaire The Cook\u2019s Shop, 251 Westfield Southcenter Mall, Seattle, WA 98188, book signing,
\nCulinaire The Cook\u2019s Shop<\/strong>  http:\/\/culinairecooks.com\/<\/a>
\n 
\n*Saturday, September 28th, 6:30 PM  Quintessential Gourmet<\/strong>, 2001 Western Avenue, Suite 110, Seattle, WA 98121, book signing and sampling,
\nQuintessential Gourmet  http:\/\/www.quintessentialgourmet.com\/<\/a>
\n– See more at: https:\/\/www.marialiberati.com\/2013\/09\/03\/just-another-day-in-the-mountains-of-abruzzo-unexpected-banquet-summer-plum-tiramisu\/#sthash.yxqgjfxT.dpuf
\n 
\nGet your copy of The Basic Art of Italian Cooking: Holidays & Special Occasions-2nd edition..winner of Gourmand World Cookbook Awards:<\/strong>
\n\"cover<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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