I was forced to add a little more sugar to the fruit than I would have liked (we haven't been getting the best stone fruit around here) but hopefully you have wonderfully juicy peaches and plums and can revel in their glorious juices.
CRUST: (makes 2)
2C. All-purpose flour
1/4 C. granulate sugar
1/2 tsp. Kosher salt
2 sticks unsalted butter, cold, diced
6 Tbl. Ice water
Put flour, sugar and salt in food processor with a steal blade. Pulse a few times to combine. Add butter and toss (carefully) with fingers quickly to coat. Pulse about 15 times, or until butter is pea sized. With the motor going, add ice water all at once, pulse to combine..stop just when dough is beginning to come together. Turn dough onto well floured surface, and roll into a ball, cut in half, and form into 2 flat discs. Cover with plastic wrap and refrigerate for an hour (dough can be frozen for future use as well).
FILLING: (for 1)
1Lb. Firm, ripe peaches, peeled
1/2 Lb. Black plums
1/2 pint fresh blueberries
1 TBl.all-purpose flour
1 Tbl. granulated sugar
1/4 tsp. grated orange zest
2 Tbl. freshly squeezed orange juice
Cut the peaches and plums into wedges, and place in a bowl with the blueberries. Toss them with 1 Tbl. flour and sugar, orange juice and orange zest.
Preheat oven to 450
Roll pastry into 11 inch-thick round on a lightly floured surface. Transfer to parchment paper lined baking sheet. Place mixed fruit on dough round, leaving a 1 1/2-inch border. Fold dough edges up and pinch to create border.
Bake for 20 to 25 minutes until crust is golden brown. Remove from oven and let cool 5 minutes. With two large spatulas transfer pastry to cooling rack. CAREFULLY!
Serve warm....it's good cold the next morning with a cup of coffee too.
Comer!
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