Peach-Plum Crostata

 

1 1/2

cups Gold Medal® all-purpose flour

1

teaspoon sugar

1/4

teaspoon salt

1/2

cup firm butter or margarine, cut into pieces

1

egg yolk

4

to 5 tablespoons cold water

1/2

cup sugar

3

tablespoons Gold Medal® all-purpose flour

1/4

teaspoon ground cinnamon

3

cups sliced peaches (about 3 medium)

2

cups sliced plums (about 2 medium)

1

tablespoon lemon juice

2

tablespoons butter or margarine, softened

1

tablespoon sugar, if desired

• 1 Heat oven to 425ºF. In medium bowl, mix 1 1/2 cups flour, 1 teaspoon sugar and the salt. Cut in 1/2 cup butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture is crumbly. Stir in egg yolk with fork. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until mixture forms a ball. Gather pastry into a ball and flatten to 1/2-inch thickness. Wrap in plastic wrap and refrigerate 30 minutes.
• 2 On lightly floured surface, roll pastry into 13-inch circle, about 1/8 inch thick. Place on ungreased large cookie sheet.
• 3 In large bowl, mix 1/2 cup sugar, 3 tablespoons flour and the cinnamon. Stir in peaches and plums until coated. Sprinkle with lemon juice; mix.
• 4 Spoon fruit mixture onto center of pastry, spreading to within 3 inches of edge. Dot with 2 tablespoons butter. Fold edge of pastry over fruit mixture, making pleats. If desired, brush edge of pastry with water and sprinkle with 1 tablespoon sugar.
• 5 Bake 30 to 40 minutes, covering entire surface of crostata with foil for the last 10 to 15 minutes to prevent overbrowning if necessary, until crust is dark golden brown, fruit is tender and juices are bubbly in center. Cool completely, about 1 hour.