For a simple, fruity dessert on a summer’s day, all you need is a good crust and some stone fruit…
Ingredients for the crust:
2 cup flours
6 tablespoons granulated sugar
3/4 stick chilled unsalted butter
1 egg, beaten
Ingredients for the filling:
4 red plums, pitted and cubed
4 nectarines, pitted and cubed
Juice of 1/2 lemon
3 tablespoons sugar
1 egg, beaten
Mix the flour and sugar in a large mixing bowl. With a sharp knife, cut the butter into small cubes and add to the dry ingredients. Rub the pieces of butter and the dry ingredients together with your fingers until the butter is broken into tiny pieces. Make a well and add the egg and drizzle in the iced water. Begin to knead the dough quickly into a ball. Add more iced water until the dough is just wet enough to form a ball. Wrap the dough in waxed paper and chill for an hour until it is firm.
Preheat the oven to 400 degrees. On a lightly floured surface, roll out the dough and add flour to prevent the dough from sticking to the rolling pin and the work surface. Roll the dough into a circle until it is about ¼ inch thick and place it on a baking sheet.
Toss the fruit with the lemon juice. Arrange the fruit in the center of the dough, leaving the outer 1 1/2 inches of dough uncovered. Sprinkle with sugar. Fold up the uncovered edge of the dough and pinch so that it stays overtop the fruit. Brush the top of the dough with the beaten egg.
Bake for about 45 minutes or until the fruit is golden and the crust is lightly browned. Cool slightly before serving with a chilled French rosé, such as Château Pesquié Terrasses (2015) from Ventoux Rhône Valley Vineyards. This blend of Cinsault, Grenache and Syrah tastes of red berries and pairs well with fruity desserts.