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1
Mix flour, sugar and salt in a mixing bowl.
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2
Work butter into flour mixture with hands or a pastry blender until it resembles coarse meal.
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3
Add enough cold water to bring dough together into a ball, handling dough as little as possible.
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4
Wrap dough ball in plastic wrap.
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5
Chill at least 30 minutes.
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6
Preheat oven to 425 degrees F.
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7
Roll the dough into a free form circle, approximately 14-inches in diameter.
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8
Place on baking sheet lined with parchment paper.
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9
Sprinkle center of dough with 1/4 cup of flour.
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10
Toss nectarines, plums and blueberries with 1 cup of sugar.
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11
Spread mixture in center of dough to within 3 inches of edge.
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12
Fold dough border over the mixture, leaving a circle uncovered in the center.
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13
Bake for 30 to 35 minutes or until the dough is golden brown and fruit is tender.
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14
Dust with confectioners' sugar.
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15
Serve warm or at room temperature with creme fraiche.
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16
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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17
The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
