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Fresh Plum Crostata (Rustic Plum Tart)

2 cups flour
4 oz. cold butter
4 oz. cold shortening
1 tsp. salt
1 T. sugar
4-6 oz. iced water

In a bowl, combine the flour, butter, shortening, salt and sugar with pastry cutter until butter is the size of peas. Slowly mix in the water with your hands until the dough is soft. Do not over mix the dough. Place the dough on work surface dusted with flour. Roll out to a 14″ diameter. Place on a parchment lined baking pan.
2 lbs. fresh plums, pitted and sliced
1/4 cup sugar
zest of 1 orange
1 tsp. cinnamon
1/4 tsp. grated nutmeg
2 T. flour
1 T. sugar (for topping)

Combine the filling ingredients in a bowl. Toss well. Place in the center of the dough leaving 2″ border around the ends. Fold the 2″ dough border over the plum filling so the the filling is encased. It should look “rustic”. Bake in preheated 375 degree oven for 30 minutes, sprinkle with 1 T. sugar and continue baking another 5 minutes until golden. Serve warm with whipped cream or vanilla ice cream.

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