PHOTO PROVIDED Chef Loretta Paganini

Being the daughter of a pastry chef, it is no wonder that I love to bake. The delicious aroma of vanilla and sugar escaping from the oven brings me back to my childhood and I cannot wait for that first bite of warm pastry. During the summer months, the display case of my mom’s bakery was full of a bar of fresh fruits tarts. With a little effort, you can recreate in your kitchen this delicious dessert. You will be so happy that you did it. Serves eight. (Chef tip: Keep your ingredients chilled and work your dough very gently.)

8 small Italian plums

2 tablespoons unsalted butter

1/2 cup of granulated sugar

1 teaspoon vanilla sugar

1 lemon, juiced

1 tablespoon cornstarch

1 teaspoon cinnamon

1/8 teaspoon almond extract

1 recipe crostata dough

1/4 cup almond slivers, toasted

PLUM GLAZE:

1/2 cup plum preserves, heated and strained

1 tablespoon Kirsch or cognac

Preheat the oven to 350°F. Lightly grease a 10-inch tart pan. Roll out the dough to 1/4-inch thick and press the dough into the tart pan. Chill in the refrigerator for 30 minutes.

Cut the plums in half, remove the pits and slice crosswise into 1/2-inch thick slices. Place the sliced plums in a large bowl and sprinkle with lemon juice, cinnamon and sugars. Place in the refrigerator for 30 minutes.

Bring out the crostata dough and prick the bottom with a fork. Line the dough with parchment paper, pressing it well into the edges; fill with beans or rice and bake for 10 minutes until pastry is set and just beginning to brown.

Remove beans, brush shell with a beaten egg, and bake for three to five minutes longer, or until the bottom is no longer soft. Remove from the oven and let the tart shell cool slightly.

While the dough is baking, drain the plums from their juice. Boil the juice over high heat until caramelized and syrupy. Toss the plums with cornstarch and almond extract. Pour in 1/4 cup of the reduced syrup over the plums and toss gently. Arrange the slices in an overlapping spiral pattern in the tart shell.

Cut the butter into tiny pieces and evenly dot the tops of the plums, then evenly sprinkle with the sugar, allowing some to spill onto the edges.

Place in the hot oven and bake for 20 more minutes or until the dough is lightly golden and crunchy. Remove from the oven and cool slightly before glazing.

To make glaze, combine plum preserves with kirsch. Brush or spoon the glaze over the plums. Sprinkle with almonds. Serve slightly warm or at room temperature with gelato.

CROSTATA DOUGH

1 egg yolk

1 tablespoon powdered sugar

1 3/4 cups sifted flour

1 teaspoon vanilla sugar

1/2 cup unsalted chilled butter

1 teaspoon lemon juice

4 tablespoons ice water

Pinch of salt

Sift together flour, vanilla sugar, salt and sugar onto a flat surface and make a large well in the center. Cut or grate the chilled unsalted butter into small pieces and toss with the flour mixture. Using your fingertips, mix the flour and butter together as quickly as possible, with a light pinching motion of thumbs and forefingers.

When the dough resembles coarse meal, make a well in the center and add the egg, lemon juice and enough chilled water. Toss to combine. The dough should feel damp. Add more liquid in drops if necessary.

Form the dough into a rough ball. With the heel of your hand, begin pushing down and away from the side of the ball farthest from you, smearing fat and flour together against the work surface. Gather the dough together again and repeat if necessary. Flatten into a disk, wrap and chill for 30 minutes before using.