PRIDE OF PIE | 1, 2, 3

FRESH GRAPE CROSTATA 1/4 cup hazelnuts 1 recipe large single-crust Hazelnut Pastry Dough 2 tablespoons semolina or cornmeal 1 tablespoon cornstarch 1 large egg white 1/4 teaspoon salt 1/3 cup granulated sugar 1/3 cup golden raisins 2 1/2 cups seedless red and green grapes Confectioners' sugar for dusting Preheat oven to 350°F. Lightly oil a large baking sheet with sides or coat it with nonstick spray.

Spread hazelnuts in a pie pan and bake for about 5 minutes, or until fragrant. Let cool. Finely chop and set aside.

Raise oven temperature to 400°F.

Place 2 overlapping sheets of plastic wrap on a work surface. Set dough in the center and cover with 2 more sheets of plastic wrap. Roll dough into a 12-inch circle. Remove top sheets of plastic and invert dough onto prepared baking sheet. Pull off plastic wrap. Sprinkle semolina (or cornmeal) over crust, leaving a 1 1/2-inch border. Set aside.

In a small bowl, mix reserved hazelnuts and cornstarch.

In a small mixing bowl, beat egg white and salt with an electric mixer on medium speed until soft peaks form. Gradually add sugar and beat until shiny. With a rubber spatula, fold hazelnut mixture into meringue.

Drop sponnfuls of meringue onto crust and gently spread over semolina. Sprinkle raisins over meringue. Arrange grapes over meringue. Fold border of crust over filling.

Bake for 25 to 30 minutes, or until crust is golden and grapes are puffed. With 2 large spatulas, transfer crostata to a large plattter. Let cool. Just before serving, dust with confectioners' sugar. Serve warm or at room temperature.

Makes 8 servings.

Nutrition facts per serving: 270 cal., 4g pro., 38g carbo., 12g total fat (2.2g saturated fat), 6mg chol., 2g fiber, 300mg sodium.

PLUM CUSTARD TART

1 3/4 pounds red or purple plums, pitted and quartered lengthwise (about 10 plums)
1 recipe large single-crust Walnut Pastry Dough
2 tablespoons semolina or cornmeal
1 large egg
1/2 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon pure vanilla extract
1/2 cup 1% milk
Confectioners' sugar for dusting

Position oven racks in center and lower third of oven; preheat to 425°F. Lightly oil an 11-inch tart pan with a removable bottom or coat it with nonstick spray.

Arrange plums, cut-side down, in a single layer on a baking sheet with sides. Roast on the lower rack for 10 to 12 minutes, or until tender and browned in spots, turning plums over halfway through cooking. Set aside to cool. Reduce oven temperature to 375°F.

Place 2 overlapping sheets of plastic wrap on a work surface. Set dough in the center and cover with 2 more sheets of plastic wrap. Roll dough into a 13-inch circle. Remove top sheets of plastic and invert dough into prepared pan, letting excess dough hang over the edges. Gently press dough into bottom and sides of pan. Pull off plastic wrap. To trim excess dough, run a rolling pin over the top edge of the tart pan. Place pan on a baking sheet with sides.

Sprinkle semolina (or cornmeal) over crust. Arrange roasted plums, skin-side down, in a single layer inside tart shell.

In a mixing bowl, whisk egg, sugar, flour and vanilla until smooth. Gradually whisk in milk. Slowly pour custard over plums.

Bake on the center rack for 25 to 30 minutes, or until custard is set. To remove tart ring, place bottom of tart pan on the top of a large can and carefully press down the edges until ring slides off. Transfer tart to a large platter to cool. Just before serving, dust with confectioners' sugar. Serve slightly warm or at room temperature.

Makes 12 servings.

Nutrition facts per serving: 215 cal., 4g pro., 38g carbo., 7g total fat (1.5g saturated fat), 22mg chol., 2g fiber, 160mg sodium.

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