Plum Orange Crostata Recipe

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Plum Orange Crostata Recipe
Yield: 4 servings

Plum Orange Crostata Recipe



  • 2 cups All-Purpose flour
  • 3/4 cup sugar
  • 2 sticks unsalted butter
  • pinch salt
  • 1 egg
  • 5-6 plums


  • 1/4 cup orange juice
  • 1/2 cup sugar
  • 3 oranges , zested
  • 3 tbsp Cointreau, or other orange liquor
  • 1 tsp lemon juice
  • pinch Allspice



  1. Cut in the cold butter with two knifes till you have a sandy texture.
  2. Add in the egg to form a ball of dough.
  3. Roll out the dough on a little flour to about half a centimeter.
  4. Place in a shallow torte tin that has been slightly buttered, tuck in the dough nicely.
  5. Leave the excess dough over the edge.


  1. In a large sauce pan on medium heat
  2. Toss in sugar, orange juice, lemon juice, and allspice
  3. Once the sugar dissolves add the segmented plums and orange zest
  4. Turn up the heat and quick sauté the plums, add Cointreau.

The Combination

  1. Fold over the excess dough. Make it look nice and rustic
  2. Bake in a preheated oven of 365F for -+ 20 min or till crust is golden brown.
  3. Cool before cutting or scoop out of tin and serve with whipped cream and a little fresh orange zest.

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  • Chef Matthew Neele

    While in high school, Matthew worked in the kitchen of Chef Jean Pierre of Union League in New Haven Ct USA. In 2008 he went on to study culinary and the arts at ICA in Stellenbosch, South Africa. Here is where he staged, trained, and started to grow in the field working with many of top South African chefs. In returning State side at the end of 2010 he became Pastry chef at Heirloom at the Study at Yale Hotel. Staging at some of the top establishments in the world, at 21 years he feels the need to never stop learning, and indulging in new experience and cultures.

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