Fruit Crostata

Ingredients for the dough (for 2 crostatas):
2 cups all purpose flour
1/4 cup sugar
1/2 teaspoon salt
2 sticks cold unsalted butter, diced
6 tablespoons ice water

Ingredients for the filling (for 1 crostata):
2 peaches/nectarines
2 plums
1/4 pint blueberries/raspberries
1 T lemon juice
1 T all purpose flour
1 T sugar
1/4 teaspoon grated organic orange zest

whipping cream
powdered sugar
turbinado sugar

Preparing the pastry:
Put flour, sugar, and salt in the bowl of a food processor with a steel blade. Pulse a few times. Add butter and pulse a few times until the butter is the size of peas. With motor running, add the ice water all at once through the feed tube. Keep pulsing just until the dough starts to form into a ball. Divide dough in half and turn out onto 2 pieces of plastic sheets and form 2 flat disks. Wrap disks in plastic and refrigerate for at least 1 hour. If making only 1 crostata, freeze the other disk of dough.

Preheat the oven to 450 F degrees. Line baking sheets with parchment paper.
Roll the dough into an 11-inch circle on a lightly floured surface. Roll around the rolling pin and transfer it to the baking sheet.

Preparing the filling:
Cut the peaches and plums in wedges and put in a bowl with the blueberries. Squeeze lemon juice.

In a separate bowl, mix the flour, sugar, orange zest, and lemon juice. Toss the fruits gently with the flour mixture. Place the fruits on the dough circle, leaving a 2-inch border. Fold the border of the pastry over the fruit, pleating it to make an edge.

Brush the top of the dough with heavy cream and sprinkle turbinado sugar over the top.

Bake the crostata for 20 to 25 minutes, until the crust is golden at the edges.

Slide the crostata off the baking sheet onto a plate, or leave it on the parchment paper and slide on the countertop to cool for 5 minutes.