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Nectarine-Plum Crostata

Prep 40 min
Total 2 hr 50 min
Servings 8

Fan-favorite stone fruits—nectarines and plums—taste even better when tucked in a flaky pie crust, and this foolproof recipe is no exception! MORE + LESS -

Ingredients

Crust

1 1/2: cups Gold Medal™ all-purpose flour

1: teaspoon sugar

1/4: teaspoon salt

1/2: cup cold butter

1: egg yolk

4: to 5 tablespoons cold water

Filling

1/2: cup sugar

3: tablespoons all-purpose flour

1/4: teaspoon ground cinnamon

3: cups sliced nectarines

2: cups sliced plums

1: tablespoon lemon juice

2: tablespoons cold butter

1: tablespoon sugar

Steps

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1

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 fork, until crumbly. Stir in egg yolk with fork. Sprinkle with water, 1 tablespoon at a time, tossing until ball of dough forms. Flatten ball to 1/2-inch thickness. Wrap in plastic wrap; refrigerate 30 minutes.
2

Heat oven to 425°F. On lightly floured surface, roll pastry into 13-inch round, 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 nectarines and plums until coated. Sprinkle with lemon juice; mix. Spoon fruit mixture onto center of pastry, spreading to within 3 inches of edge. Cut 2 tablespoons butter into small pieces; sprinkle over filing. Fold edge of pastry up and over fruit mixture, pleating crust slightly as necessary. Brush edge of pastry with small amount of water; sprinkle with 1 tablespoon sugar.
4

Bake 30 to 40 minutes or until crust is golden brown and fruit is tender. Cool on cooling rack at least 1 hour before serving.

Expert Tips

You can keep a fruit crostata at room temperature for 2 days; after that, store it loosely covered in the fridge up to 2 days longer.
Serve the crostata with ice cream or whipped cream, if desired.