Plum Rosemary Crostata

Pastry:

• 1½ cups plain flour
• 150g butter, chilled and diced
• 2 tsp CSR Caster Sugar
• 1 egg yolk
• 2 tsp chilled water

Filling:

• 3-4 plums, halved and stones removed
• 1 tbsp CSR Brown Sugar
• 10cm sprig rosemary
• ¼ cup almond meal
• ¼ cup smooth ricotta
• ¼ tsp finely grated lemon rind
• 1 tbsp CSR Caster Sugar, for sprinkling

1. Place flour, butter and sugar in the bowl of a food processor and pulse until mixture resembles fresh breadcrumbs. Add yolk and water, continuing to mix until dough comes together.
2. Remove to a lightly floured surface. Form into a ball and roll out to a 15cm diameter disc. Cover with cling wrap and refrigerate for 30 mins.
3. Pre-heat oven to 200°C fan-forced. Line an oven tray with baking paper.
4. Cut plum halves into 3 or 4 wedges each and toss in a bowl with the sugar and rosemary. Set aside.
5. In a medium sized bowl, combine almond meal, ricotta and lemon rind. Mix well.
6. Remove dough from refrigerator and place onto a lightly floured surface. Roll out to a 30cm diameter. Transfer to a lined oven tray and spread the almond mixture in the centre of the round, to a 22cm diameter.
7. Arrange plums over the almond mixture and fold the pastry up over the plums, forming a 5cm edging. Overlap the pastry where required to get an even fold. Refrigerate for 20 mins.
8. Remove from the refrigerator. Sprinkle with sugar and place into the oven. Reduce temperature to 180°C fan-forced and bake for 20 mins, or until pastry is golden. Allow to cool slightly before serving with cream or ice-cream.