The Crust In a bowl mix together: 1 and 1/2 cups of all flour 2 Tbs of sugar 1/2 tsp of salt 1 tsp of lemon peel Add in 1 stick of unsalted butter cut into small pieces. Blend it in well, so the flour has a nice mealy texture. Pour in 1/4 cup of whipping cream, and mix the dough together with a fork. You may need to add more whipping cream, don't worry about it I always do. When the dough is thoroughly moist, scoop it into a ball. Flatten it out and wrap it in plastic, then tuck it into the fridge to rest. While the dough rests it's time to make The Filling. In a bowl blend about 1 and 1/2 to 2 lbs of small Santa Rosa Plums cut into slices. 1 Tbs of flour plus an additional 2 tsp of flour 5 Tbs of sugar (Note: Santa Rosa plums are tart. I like to keep some of the tang. If you like your tarts sweeter, add a bit more sugar. If you are serving this with whipped cream or vanilla ice cream, don't put too much sugar in the crostata). 2 tsps of lemon juice 1 tsp of lemon zest 1 Tbs of unsalted butter cut into tiny pieces. Mix it all together. Preheat the oven to 400 degrees. Put the dough out on a cookie sheet covered with a piece of floured parchment paper. Roll the pastry out into a round. Place the plum mixture in the center of the pastry. Fold the edges of the pasty dough around the plum mixture leaving the center open. Brush the rim of the pastry with whipping cream and sprinkle it with sugar. Place the pastry in the oven. Bake it for 1 hour or until the crust gets a nice golden brown. I took my crostata and a jar of homemade creme fraiche down to the Farmers' Market. I cut the crostata into slices and served it with the creme fraiche. The thing that made me happiest about this whole thing was being able to pick the plums off our own tree and make them into something for everyone to enjoy. In Sonoma we're fortunate that there are so many wonderful things growing around us, sometimes in our own backyards.