NECTARINE-PLUM CROSTATA

Nectarine-Plum Crostata image

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 2h50m

Yield 8

Number Of Ingredients 14

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
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:

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.
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.
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.
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.

Nutrition Facts : Fat 3, ServingSize 1 Serving, TransFat 1/2 g