A beautiful rustic summer dessert – Chef Kevin Miller’s delectable Plum Dark Cherry Crostata made with our flaky cream cheese crust and baked to golden brown & bubbly!  Served topped with fresh whipped cream and dusted lightly with powdered sugar. This dessert not only tastes amazing, but it’s presence is absolutely breathtaking.  That is…as long as it lasts!  This one goes quick folks.

Plum and Cherry Crostada, yields 4- 8 inch crostatas

Crust:
2 sticks unsalted butter, softened
8 oz cream cheese, softened
1 teaspoon salt
1 tablespoon sugar
3 cups flour

In bowl of an electric mixer, blend butter and cream cheese with paddle attachment until smooth.
Add flour, salt, and sugar and mix on low speed until dough comes together. Form into a log on a lightly floured surface.
Cut into 4 equal pieces. Flatten each piece into a disk and wrap individually in plastic wrap. Refrigerate for at least 2 hours.

Cherry and Plum filling:
2 cups fresh pitted dark cherries
3 cups purple plums, pitted and sliced into 8 wedges each
juice of 1 lemon
1/2 cup sugar
2 tablespoons cornstarch

Mix above ingredients except for the 3 tablespoon cream and 3 tablespoons sugar in a large bowl until fruit is well coated.
Roll out each disk of dough on a well floured surface until they are about 9-10 inches in diameter.
Divide fruit mixture onto each disk of dough, fold up around fruit filling, leaving about a 2 inch opening at top.
Transfer each crostata onto a parchment lined baking sheet.
Brush edges of each crust with a little cream and and dust each pastry with sugar.
Bake crostatas in a preheated 350 oven until golden brown and fruit is bubbly. Allow to cool for 10 minutes. Cut into desired serving size.

Serve with vanilla ice cream or fresh whipped cream.