Nectarine-Plum Crostata
Crust:
1 1/2 c. flour
1 t. sugar
1/4 t. salt
1/2 c. cold butter, cut into pieces (margarine works fine too)
1 egg yolk
4-5 T. cold water
Mix flour, sugar, & salt. Cut in butter (2 knives or pastry blender) until crumbly. Stir in egg and sprinkle with water, 1 T. at a time until a ball forms. Flatten to 1/2 inch thick, wrap in plastic, and refrigerate for at least 30 minutes.
Preheat oven to 425 and grease/spray pan (either cookie sheet or large pie pan). On floured surface, roll out dough to 13 inch round, about 1/4 inch thick. Place in pan.
Filling:
1/2 c. sugar
3 T. flour
1/4 t. cinnamon
3 c. sliced nectarines
3 c. sliced plums
1 T. lemon juice
2 T. butter (or margarine)
1 T. sugar
Mix sugar, flour, and cinnamon. Add fruit and toss to coat. Sprinkle with lemon juice. Spoon into center of dough, spreading 3 inches from edge. Dot with butter. Fold edge up around fruit, folding as needed. Brush edge of pastry with water and sprinkle top with 1 T. sugar.
Bake 30-40 minutes or until crust in golden and fruit is tender (nice and BUBBLY :). Cool about 1 hour.
This is really good with vanilla ice cream or whipped cream and I like it HOT! This is what happens when you grow up with a mom who bakes...
