This showstopping Italian-style fruit tart nestles juicy ripe plums — any type, or substitute apricots — into a sweet pastry shell.

This recipe makes enough for two crusts: Save the second in the freezer so you can make a second tart any time you like.

Plum Crostata

Ingredients for the Pastry:
• 2 1/4 cups/288 grams all-purpose flour
• 1/2 cup/100 grams granulated sugar
• 1/4 cup/57 grams salted butter, cut into small pieces and at cool room temperature
• 1 whole large egg, plus 2 large egg yolks
• About 1/4 cup ice water

Ingredients for the Filling:
• 1 1/2 pounds ripe plums
• 1/4 cup almond flour or crushed amaretti cookies
• 2 tablespoons granulated sugar, for topping

Directions:
Put flour and sugar in a stand mixer or food processor, and blend together. Add butter, egg and egg yolks, and mix briefly, until dough comes together. If necessary, add a few tablespoons of ice water. Set dough on table and knead briefly, then divide dough in half. (Use one piece and save the other for future tarts.)

Roll dough and line (or press it into) a 9-inch fluted tart pan. Refrigerate or freeze until ready to use.

Heat oven to 400 degrees. Pit and slice the plums into 1/4-inch-thick half-moons, keeping them grouped together by plum halves.

Sprinkle the bottom of the pastry with almond flour. Arrange the groups of plum slices in overlapping rows, to cover the entire bottom of the tart. Sprinkle the surface with sugar. Bake on a rimmed baking sheet lined with parchment in the top half of the oven for 10 minutes, then reduce the heat to 375 degrees and bake until the surface is bubbling and oozing and pastry shell has browned nicely, about 40 more minutes.

Let cool and serve at room temperature. Cut into wedges.

Total time: 2 hours, serves 8.

© 2023 The New York Times Company