Fresh Peach and Raspberry Crostata

Step 1

In a food processor, combine the flour, 1 tablespoon of the sugar and ½ teaspoon of the salt. Pulse 3 or 4 times to combine. Scatter about 42 grams (3 tablespoons) butter over the flour mixture and process until the butter is well incorporated, 15 to 20 seconds.

Step 2

Process the mixture untilthe pieces of butter are wellincorporated into the dryingredients and the mixtureresembles finely groundalmonds, 15 to 20 seconds.

Step 3

Scatter in the remaining butter and pulse until it is broken down to pieces about the size of peas, 10 to 12 pulses.

Step 4

Pulse the mixture in thefood processor until the largestbits of butter are about the sizeof peas and the mixtureresembles damp, pebbly sand,10 to 12 pulses.

Step 5

Drizzle the ice water evenly over the mixture.The cold water keeps the butterfrom melting and fullyincorporating into the dough.This ensures a flaky crust.

Step 6

Pulse in the food processoruntil the mixture is evenlymoistened and forms clumps,12 to 15 pulses. If pinched withthe fingertips, a bit of thedough should hold together.

Step 7

Turn the dough out onto the counter. Gather and press it firmly into a disk about 5 inches in diameter. Wrap tightly in plastic, smoothing out any rough edges and forming the disk into a neat round so it will be easier to roll into an even circle. Refrigerate for at least 1 hour or up to 2 days.

Step 8

When you are ready to bake, heat the oven to 450°F with a rack in the lowest position. Line a rimmed baking sheet with kitchen parchment.

Step 9

If the dough is too firm to roll out, let it stand at room temperature for 5 to 10 minutes until malleable. Lightly flour the counter, unwrap the dough and set it on the floured surface. Dust the dough with flour and, using a rolling pin, roll it into an 11-inch circle of even thickness, lightly dusting with flour as needed to prevent sticking. Sprinkle 1 tablespoon of the remaining sugar on the dough and, using your hands, spread the sugar into an even layer all the way to the edges. Continue to roll the dough, pressing the sugar into the dough, until the circle is 12 inches in diameter.

Step 10

Flip the dough, sugared side down, onto the center of the prepared baking sheet; it’s fine if the edges of the circle slightly climb up the sides of the baking sheet. If the dough is very soft at this point, lay a sheet of plastic wrap against the surface and refrigerate for a few minutes to firm it up, or for up to 24 hours. (If refrigerated until very cold and stiff, let stand at room temperature until the dough is pliable but still cool.)

Step 11

In a large bowl, combine the remaining 3 tablespoons sugar, remaining pinch of salt and lemon zest. Using your fingers, rub the zest into the sugar until the sugar is evenly moistened. Add the peaches and berries, then toss to combine.

Step 12

Mound the fruit mixture in the center of the dough, keeping 1½ to 2 inches around the edge uncovered. Working in one direction around the circumference of the dough, fold the edge toward the center and up onto the filling, pleating it at intervals as you go. Gently press the pleats so they remain in place. Refrigerate, uncovered, for 10 to 15 minutes (no longer or the fruit may begin to release too much juice).

Step 13

Bake until the crust is deep golden brown, 25 to 30 minutes, rotating the baking sheet about halfway through. Let the crostata cool on the baking sheet on a wire rack for about 15 minutes.

Step 14

Slide a wide metal spatula under the crostata to loosen it from the parchment and transfer it to a platter. Serve warm or at room temperature.

Step 15

Three-Berry Crostata: Follow the recipe to make, roll and refrigerate the dough. In a large bowl, combine the remaining 3 tablespoons sugar, remaining pinch of salt and lemon zest. Using your fingers, rub the zest into the sugar until the sugar is evenly moistened. Add a 6-ounce container (1¼ cups) each of blackberries, raspberries and blueberries; toss to combine. Continue with the recipe to fill and bake the crostata.