Crostata

Directions

1. 1
   Place the flour, sugar and salt in bowl of food processor with steel blade. Pulse a few times to combine. Add the diced buter and toss quickly with your fingrs to coat each cube with flour. Pulse 12-15 times or until the butter is the size of peas. With motor running, add ice water all at once thru the feed tube. Keep hitting the pulse button to combine, but stop just before the dough comes together. Turn the dough onto well floured board and form into 2 discs. Wrap in plastic wrap and refrigerate at least an hour. Can be frozen.
2. 2
   Preheat oven to 450.
3. 3
   Roll the pastry into an 11 inch circle on lightly floured surface. Transfer to baking sheet lined with parchment paper. Fill the middle of the dough with filling, leaving 11/2 inch border. Gently fold the border over the filling, pleating to make a circle. Bake for 20-25 minutes or until the crust is golden and filling done. Let cool for 5 minutes, then use 2 large spatulas to transfer to a wire rack.