Fruits & Veggies Monday/Crostata with plum filling 🍇 🍑 🍒 🍓

Hello dear gourmet friends 🍓

I am delighted to be back in this great competition from @lenasveganliving today, hosted by @plantstoplanks. Thank you for this wonderful idea fruitsandveggiesmonday!

Finally it's that time again: Mother Nature has given us plenty again with the delicious stone fruits such as plums. For me one of my favorite seasons starts now. Whether fresh from the tree or processed to plum, cake or plum dumplings; I just can not get enough of these little treasures. But even as dried fruit or in hearty dishes, these little wonders of nature make themselves except good.

These fruits are not only versatile, but also extremely healthy. Due to their high fiber content, they not only help with digestion, but can also prevent food cravings. Due to their high water content, they also regulate the water balance. No wonder that my hand on hot summer days, when I work in the garden, again and again of all by itself to the basket with freshly picked plums wandering, which is already close at hand next to me. In this way, the healthy fruits often sweeten my work in nature and even give me, quite incidentally, a health advantage.

Today I have chosen a crostata with a delicious plum filling. A crostata is an Italian baked cake, which is also called Coppi in Naples and Sfogliate in Lombardy.

This year the plum harvest has been very good, unlike last year.

You need the following ingredients:

For the dough

• 350 g of flour
• 250 g butter vegan
• 150 g birch sugar
• 1 egg replacement
• 1 pinch of salt

Ingredients for the filling:

• 500 g plums
• 200 g birch sugar
• 3 tablespoons cornstarch
• Juice from a lemon
• 1 teaspoon cinnamon

First prepare the fullness for the crostata. Core the plums and cook with the sugar and lemon juice on a low flame for about 30 minutes covered.

Mix the Maizena with the juice of half a lemon and a little water and stir into the hot fruit sauce. Season with cinnamon.

For the dough, knead the flour, salt, butter, sugar and the egg substitute into a dough.
Put three quarters of the dough into a springform (Ø ca. 24 cm) pan and press flat with your hands, raising the edge about 3 centimeters. Distribute the plum filling on it.

Roll out the remaining dough, cut into strips and cover the cake like a lattice.

Bake the cake at 170 ° C for about 45 minutes. Allow the crostata to cool completely.

Instead of plums cherries or soft fruits can be used for the crostata.

I think I have to make this delicious cake soon, because my sweethearts have eaten it very quickly.