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1
Place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade.
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2
Pulse a few times to combine.
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3
Add the butter and toss quickly (and carefully!)
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4
with your fingers to coat each cube of butter with the flour.
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5
Pulse 12 to 15 times, or until the butter is the size of peas.
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6
With the motor running, add the ice water all at once through the feed tube.
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7
Keep hitting the pulse button to combine, but stop the machine just before the dough comes together.
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8
Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks.
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9
Wrap the disks in plastic and refrigerate for at least 1 hour.
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10
If you only need 1 disk of dough The other disk of dough can be frozen.
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11
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
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12
Roll the pastry into an 11-inch circle on a lightly floured surface.
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13
Transfer it to the baking sheet.
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14
Cut the peaches and plums in wedges and place them in a bowl with the blueberries.
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15
Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice.
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16
Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
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17
Combine the 1/4 cup flour, the 1/4 cup sugar, and the salt in the bowl of a food processor fitted with a steel blade.
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18
Add the butter and pulse until the mixture is crumbly.
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19
Pour into a bowl and rub it with your fingers until it starts to hold together.
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20
Sprinkle evenly over the fruit.
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21
Gently fold the border of the pastry over the fruit, pleating it to make an edge.
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22
Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender.
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23
Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack.
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24
Serve warm or at room temperature.
