Summer Fruit Crostata

Makes One 11” Rustic Tart

½         Recipe Pate Sucre 
3          Each Ripe Peaches and Nectarines, Cut into 1/2 Inch Wedges
1          Cup Blueberries, Rinsed and Stems Removed
1          Cup Cherries, Pits Removed and Cut in Half
¼         Cup Granulated Sugar
2          Tablespoon Cornstarch
1          Large Egg Lightly Beaten with 1 Tablespoon Cold Water
2          Tablespoons Sanding Sugar for Dusting

Preheat the oven to 425°F with rack in the middle of the oven.  Line a baking sheet or pizza pan with wholes with parchment paper.

Roll the pastry into an 13-inch circle on a lightly floured surface. Transfer to the baking sheet.

In a large bowl mix all of the fruit with the sugar and cornstarch.  Place the mixture in the middle of the pastry leaving a two inch border.  Gently fold the border up over the edge of the fruit being careful not the tear the pastry.  Brush the folded edge with the egg wash and sprinkle with sugar.

Bake for 25-35 minutes or until the pastry crust is golden brown and the fruit juices are hot and bubbling.  Remove from the oven and let cool for 15 minutes.  Using two wide flat spatulas, carefully transfer to a serving plate and serve warm or at room temperature with Sweetened Whipped Crème Fraiche, Ice Cream or White Chocolate Whipped Cream.