@chefjacquypfeiffer: Reine-Claude Crostata Today I made a Reine‑Claude plum (called greengage in the US) crostata — the kind of recipe from my upcoming book The Art of French Tarts, out this November. You can pre-order now: The Art of French Tarts by Jacquy Pfeiffer & Martha Rose Shulman — 9780593803752 (Penguin Random House). Method 1. Preheat oven to 325°F (160°C). 2. Roll the chilled dough into an 11" (28 cm) circle — rustic and imperfect is fine. Place it on a round baking tray (I use one from @La Brigade de Buyer, Inc. ) 3. Sprinkle sponge piece on top. Toss the plums with my special crostata mixture and the sliced almonds. 4. Arrange the halved Reine‑Claude plums, skin‑side down. 5. Fold in the edges, brush with egg wash and sprinkle with sugar. 6. Bake 35–40 minutes, until the crust is golden and the fruit is bubbling. 7. Let cool slightly; serve warm with freshly made ice cream or crème fraîche. Voilà — a buttery, almond‑kissed tart. Enjoy! #knopfcooks #penguinrandomhouse #theartoffrenchpastry #theartofffrenchpastry #debuyerusa

Chef Jacquy Pfeiffer

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Sunday 09 August 2026 16:41:30 GMT