By: Robin Kurss
Here’s an easy dessert that can be made with any fruit you have right now…end of summer, beginning of fall…plums, peaches or apples all work beautifully. It is meant to look rustic, so no worries if you are afraid of making pie crusts!
Ingredients:
Pastry:
• 2 c flour
• 2 Tbsp sugar
• ½ tsp salt
• 1 c cold butter, cut into cubes
• ½ c ice water
Filling:
• 6-8 c of fruit: peaches, plums apple or a mix! Peeled and sliced or chunked
• ½ c brown sugar
• ¼ c flour
• 1 tsp cinnamon
To finish:
• 1 egg, beaten
• coarse sugar
• confectioners’ sugar (for serving)
• ice cream or whipped cream (for serving)
Instructions:
• Preheat oven to 425 degrees.
• Make dough. Place the flour, sugar, and salt in the bowl. Pulse a few times to combine. Add all but 2 T of the butter and pulse 6-8 times until the butter is the size of peas. Sprinkle with 1/3 c of ice water and pulse just till flour is moistened. If necessary, add more water a little at a time. Turn dough onto a lightly floured counter, gather into a ball. Roll out the dough into a large circle on a piece of parchment paper…it should be about 15” in diameter. Transfer this to a baking sheet…it’s ok if it isn’t a perfect circle and if it hangs over the edges of the baking sheet!
• For the filling, in a large bowl, toss the fruit with the brown sugar, flour and cinnamon. Spoon the filling into the center of the disk of dough, flattening it out but leaving about 3 “around the edges. Dot with the 2 T of reserved butter. Fold the dough over the fruit, pressing together leaving the center open. Brush the top of the pastry with the beaten egg and sprinkle generously with the coarse sugar. Bake for 20 minutes. Reduce the oven temp to 375 degrees and bake for 30-40 minutes longer until pastry is golden and fruit is bubbling.
• To serve, dust with confectioner’s sugar if you like and serve with ice cream or whipped cream. Enjoy!