Name: Fruit Crostata and How to make the Perfect Pie Crust
Yield: 6-8
Ingredients: For the pastry (makes 2 Crostatas); 2 cups (240 g) flour; ¼ cup (48 g) sugar; ½ teaspoon kosher salt; ½ pound (2 sticks or 227 g) cold unsalted butter, diced; 6 tablespoons (3 ounces, 90 g or 90 ml) ice water; For the filling (makes 1 Crostata):; 1 pound firm ripe peaches, peeled, cut in wedges; ½ pound (450 g) firm ripe black plums, unpeeled, cut in wedges; ½ pint (300g) fresh blueberries; 1 Tablespoon flour; 1 Tablespoon sugar; ¼ teaspoon grated orange zest; 2 tablespoons freshly squeezed orange juice; For the streusel:; ¼ teaspoon kosher salt; ¼ cup (30 g) flour; ¼ cup (48 g) sugar; 4 tablespoons (1/2 stick) cold unsalted butter, diced; Topping for the rim:; sliced almonds; 1 egg yolk