This is the season for outdoor eating and impromptu get togethers. It’s also the season for stone fruit – peaches, apricots, plums, cherries, and nectarines.
Here’s a gorgeous dessert to take to a cook-out or barbecue. It’s quick and easy to put together, simple enough to showcase the fruit without overpowering it and the dough is easy to work with – even for those who are inexperienced with pie crust. The only secret to a flaky crust is to keep the ingredients as cold as possible and don’t mix the dough too much. Make this with whatever stone fruit looks best at the market. You can use one type or several.
3 tablespoons yogurt
1/3 cup ice water
1 cup flour
1/4 cup cornmeal
1 teaspoon sugar, plus about 1 tablespoon additional for sprinkling on top
1/2 teaspoon salt
7 Tablespoons butter, cut into small pieces and chilled
About 2 large peaches or nectarines, or 4 to 5 plums, or many cherries, or a mixture (pitted and sliced)
Stir together yogurt and water and keep in the freezer while you mix the other ingredients.
Mix together flour, cornmeal, sugar, and salt. Add butter and work in quickly with a pastry blender, leaving some pieces of butter the size of small peas.
Sprinkle the ice water/yogurt mixture over the flour-butter mixture gradually, mixing it in with a fork. Be careful not to over mix. The dough can still be crumbly, but should stick together when pinched. You may not need to use all the yogurt-water mixture.
Gather the dough into a ball, wrap and refrigerate for two hours.
Preheat oven to 400 degrees. F.
Roll out dough to a quarter inch thickness and transfer to a baking sheet. Top the dough with sliced fruit, working in a spiral from the inside out, leaving a border of about 2 inches all along the edge of the dough. Fold the edges of the dough inward to encase the fruit, and sprinkle with sugar.
Bake at 400 degrees until the crust is brown and flaky and the fruit soft, bubbling and fragrant, about 15 to 20 minutes. Enjoy!
We recommend using local, organic ingredients whenever possible.