The Rustic Sugar Plum Crostata with Lemon Thyme in this past wednesday’s “A Good Appetite” Column (by Melissa Clark) in the New-York Times looked to good to pass up. So SWEETTABLESCAPES got to the stove and whipped it up in a flash…if you except the 2-hour resting time of the dough. Making the dough is the slightly time-consuming part but it is so worth it. As told by Clark :”the plums,which are high in pectin, cook down to a sticky purplish jam and the pastry bakes up flaky and cookie-like, with a mild nutty flavor”.
I’ll just add that next time we’ll make two because this one vanished way too quickly!!!
Find the recipe here.