Jessica Anderson aka Mama Loves To is a mama who can't sit still, a producer of awesome crafts, and a pretty clever kitchen improviser. At mamalovesto.com, she showcases successful crafting projects to inspire you and recipes that she loves sharing with anyone who wants to play along! If you have any questions or want to share some of your fun projects, leave a comment below!

Stone Fruit Crostata

Prep time: 01:15
Cook time: 0:20
Servings: 6

Main Ingredients
FOR PASTRY
2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon kosher salt
1 cup (2 sticks) cold unsalted butter, diced
6 tablespoons ice water
FOR FILLING
2 large nectarines, un-peeled, sliced
20 cherries, pitted, sliced in half
2 ripe peaches, peeled, pitted, cut into sliced
1 tablespoon lemon juice
1/2 cup sugar
1/2 teaspoon cinnamon
3 tablespoons cornstarch
2 teaspoons vanilla extract
1 egg
1 teaspoon water

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Recipe Steps

FOR PASTRY

Mix flour, sugar, and salt in a bowl. Add the butter and toss quickly (and carefully!) with your fingers to coat each cube of butter with the flour.
Mix until the butter is the size of peas. Add ice water. Mix just before the dough comes together. Turn the dough out onto a well-floured board, roll it into a ball, cut in half, and form into 2 flat disks.
Wrap the disks in plastic and refrigerate for at least 1 hour. If you only need 1 disk of dough, the other disk of dough can be frozen.
Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.
Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.

FOR FILLING

In a medium bowl, mix together sugar, cinnamon, corn starch and vanilla.
In a large bowl, mix together the nectarines, cherries, peaches, and lemon juice.
Sprinkle the sugar/corn starch mixture over the stone fruit and stir until mixed.
Place the stone fruit mixture into the middle of the dough circle, leaving a 2" rim of dough.
Fold the dough up over the sides of the stone fruit. Brush the top of the dough with the egg wash.
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. Serve warm or at room temperature.
In a medium bowl, mix together sugar, cinnamon, corn starch and vanilla.
In a large bowl, mix together the nectarines, cherries, peaches, and lemon juice.
Sprinkle the sugar/corn starch mixture over the stone fruit and stir until mixed.
Place the stone fruit mixture into the middle of the dough circle, leaving a 2" rim of dough.
Fold the dough up over the sides of the stone fruit. Brush the top of the dough with the egg wash.
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. Serve warm or at room temperature.