Nectarine-Plum Crostata

Steps

• 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.