Summer Fruit Crostata Filling
For the filling (makes 1 crostata):
1 pound firm ripe peaches, peeled
1/2 pound firm ripe black plums, unpeeled
1/2 pint fresh blueberries
1 tablespoon plus 1/4 cup all-purpose flour, divided
1 tablespoon plus 1/4 cup granulated sugar, divided
1/4 teaspoon grated orange zest
2 tablespoons freshly squeezed orange juice
1/4 teaspoon kosher salt
4 tablespoons (1/2 stick) cold unsalted butter, diced
For the filling:
Cut the peaches and plums in wedges and place them in a bowl with the blueberries.
Toss them with 1 tablespoon of the flour, 1 tablespoon of the sugar, the orange zest, and the orange juice.
Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border.
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.
Add the butter and pulse until the mixture is crumbly.
Pour into a bowl and rub it with your fingers until it starts to hold together.
Sprinkle evenly over the fruit.
Gently fold the border of the pastry over the fruit, pleating it to make an edge.
Bake the crostata for 20 to 25 minutes, until the crust is golden and the fruit is tender. Let the crostata cool for 5 minutes, then use 2 large spatulas to transfer it to a wire rack. Serve warm or at room temperature.