Summer Fruit Crostada

This comes from Ina Garten, a.k.a. the Barefoot Contessa, via the Sister's Cafe. I bought a ton of fruit from Costco this past week and need to use it before it goes bad which I am not good at. Trust me, it horrifies me.
The key is to keep that butter and then the dough COLD. That is the secret to flaky crusts. You don't have to use a food processor but it sure makes it easier. My mistake was making this for dessert and another new recipe for the main dish (which isn't worth posting). But it all turned out good in the end.
I also added raspberries from our garden which I love. This could be equally amazing with store-bought puff pastry.

For the pastry: (Makes 2 crostadas)
2 c. all-purpose flour
1/4 c. sugar
1/2 tsp. kosher salt
2 sticks cold, unsalted butter, diced
6 Tbsp. ice water

Place the flour, sugar, and salt in the food process (fitted with steel blade). Pulse to combine. Add butter and toss quickly with a fork in the flour mixture. Then pulse until the butter is the size of peas. With the processor on, add the ice water all at once through the feed tube. Keep pulsing until just before the dough comes together. Turn the dough onto a well-floured board, roll it into a ball, cut in half and form into 2 flat disks. Wrap the disks in plastic and refrigerate for at least an hour. If you only need one dough, freeze the other. While it's in the fridge, make the filling and the topping.

For the filling:
(Supposedly for only 1 crostada but I could not roll mine out thin enough and so it could have filled two for how small mine turned out)
1 lb. firm, ripe peaches, peeled (oops, forgot to peel them... still delicious.) - about 2 big ones
1/2 lb. firm, ripe black plums, unpeeled - I used 2
1/2 pint fresh blueberries - to taste
3/4 c. raspberries - again, to taste
1 Tbsp. flour
1 Tbsp. sugar
1/4 tsp. grated orange zest
2 Tbsp. freshly squeezed orange juice

Cut the peaches and plums into wedges and place into bowl with blueberries and raspberries. Toss them with the 1 Tbsp. of flour and sugar, zest and juice.

For the topping:
(almost like a crumble)
1/4 c. flour
1/4 c. sugar
4 Tbsp. cold, unsalted butter, diced (1/2 stick)
1/4 tsp. kosher salt

Combine flour, sugar, salt and then butter.

Preheat oven to 450. On a lined sheet pan, roll the pastry to an 11" circle. Place the fruit on the dough circle - leaving an inch to inch and a half border. Sprinkle the topping over the fruit. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

Bake for 20-25 minutes until the crust is golden and fruit is tender. Let it cool for 5 minutes. Slice with pizza cutter and serve.

This with vanilla ice cream would be a perfect dessert. It sounds much more complicated than it is.

Printable Recipe.