Plum crostata with mascarpone cream – rustic cake from the tray

Here’s how to prepare it:

For the shortcrust pastry, combine the flour, 100g butter in pieces, 50g sugar, a pinch of salt, and 2 tablespoons of cold water. First, knead the dough by hand, then quickly with the dough hook of a mixer until you have a smooth dough. Wrap in cling film and chill for about 1 hour.

Wash the plums, halve them, remove the stones, and cut them in half or into wide wedges, depending on their size. Preheat oven to 200 degrees Celsius. Mix the mascarpone, egg yolk, and vanilla sugar. Roughly chop 1 tablespoon of almonds and finely grind the remaining almonds.

Roll out the dough between two layers of baking paper into a round (approx. 3 mm thick; approx. 30 cm in diameter). Using the paper, pull it onto a baking sheet and remove the top layer. Sprinkle ground almonds over the dough, leaving a border of approximately 5 cm. Spread mascarpone cream over the almonds. Place the plums on top. Fold the dough edge slightly over the plums. Sprinkle 2 tablespoons of sugar and chopped almonds over the plums. Sprinkle 2 tablespoons of butter in small pieces on top.

Bake the crostata in a hot oven on the middle rack for 25–30 minutes until golden brown. Serve warm – simply heavenly!