Spiced Crostata With Pluots

1. 1

   Combine flour and salt in a medium bowl. Cut butter with a pastry blender until pieces are pea-size. Sprinkle 1 tbsp. ice water over mixture; gently stir and toss with a fork. Repeat to add 4 to 6 more tbsp. ice water, 1 tbsp. at a time, until dough is evenly moistened and a pinch of it holds together. Gather into a disk, wrap airtight, and chill at least 2 hours or overnight.

2. 2

   Preheat oven to 400u00b0. On a lightly floured work surface, roll dough into a 13-in. circle, using a floured rolling pin; occasionally slide a metal spatula under dough and re-flour underneath. Cut around edge of dough with a pastry wheel or knife to neaten. Lift dough to a baking sheet and chill about 15 minutes.

3. 3

   Combine 2/3 cup granulated sugar, the cornstarch, and spices in a medium bowl. If pluots are quite tart, add a few more tbsp. sugar to spice mixture. Stir in fruit until cornstarch is moistened, then spoon fruit onto pastry right away, leaving a 1 1/2 in. rim uncovered. Fold and pleat rim over fruit. Brush rim with water and sprinkle with coarse sugar.

4. 4

   Bake until filling bubbles and crust is browned, 40 to 45 minutes. Cool on pan on a rack at least 1 hour.

5. 5

   *Find with baking supplies.

* Per serving · 4 servings · Values may vary.

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