Crostata with peaches and plums

Ingredients:

Crostata

• 2 cups premium flour
• 1/4 cup granulated sugar or ultrafine sugar
• 0.5 tsp coarse salt
• 250 g cold butter, diced
• 6 tbsp (90 ml) ice water

Topping

• 450 g firm ripe peaches, peeled
• 250 g firm ripe black plums, unpeeled
• 150 g fresh blueberries
• 1 tbsp plus 1/4 cup flour, divided
• 1 tbsp plus 1/4 cup granulated sugar, divided
• 1/4 tsp. grated orange zest
• 2 tablespoons freshly squeezed orange juice
• 1/4 teaspoon salt
• 55 g cold butter, diced

Preparation:

1. Dough.
   
   Place the flour, sugar, and salt in the bowl of a food processor fitted with the blade attachment. Pulse several times to combine. Add the butter and gently fold with your fingers to coat each cube with flour. Pulse 12-15 times until fine crumbs form. With the processor running, pour in ice water. Continue to pulse, but stop before the dough forms.
2. Transfer it to a well-floured work surface, roll it into a ball, cut in half, and form into two flat disks. Wrap the disks in plastic wrap and refrigerate for at least 1 hour. If you're making only one crostata, the second disk can be frozen.
3. Preheat oven to 230°C. Line a baking sheet with baking paper.
4. On a lightly floured surface, roll out the dough into a circle with a diameter of 27 cm. Transfer it to a baking sheet.
   Test output: 2 crostatas
5. Filling.
   
   For 1 crostata, slice the peaches and plums and place them in a bowl with the blueberries. Add 1 tablespoon flour, 1 tablespoon sugar, orange zest and juice, and mix well. Spoon the fruit mixture into the center of the dough circle, leaving a 4 cm border.
6. In the bowl of a food processor fitted with the blade attachment, combine 1/4 cup flour, 1/4 cup sugar, and salt. Add the butter and process until coarse crumbs form. Transfer the mixture to a bowl and rub it with your fingers until it forms lumps. Arrange the crumbs evenly over the fruit. Carefully fold the edges of the dough over the fruit, creating a pleated shape.
7. Bake the crostata for 20–25 minutes, until the fruit is soft and golden brown. Cool for 5 minutes, then use two large spatulas to transfer it to a wire rack. Serve warm or at room temperature.