- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 3 tablespoons white granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter, cold
- 5-6 tablespoons cold water
- 3 large plums
- 3 large peaches, peeled
- 1/2 cup white granulated sugar
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon almond extract
- 1 egg yolk, beaten with 1 tablespoon of water
- 1 tablespoon granulated white sugar or sparkling white sugar
- Make the crust by placing the flours, sugar and salt in a large bowl. Stir with a balloon whisk until blended and uniform in color. Cut the butter into 1/2-inch cubes and sprinkle over the dry ingredients. Using your fingers and hands, first toss the butter in the flour then smash the butter into thin slivers, breaking them up as you go.
- When the butter has been broken and flattened into small bits the size of peas drizzle 3 tablespoons of cold water over the dry ingredients. Toss with a fork, then use your hands to blend the water in. Keep working the ingredients until they start to stick together. Add more water, 1 tablespoon at a time until dough forms. Place the dough on a piece of plastic wrap and flatten into a disk, about 1-inch thick. Wrap well with the plastic wrap and refrigerate for 1 hour, or until the dough is firm.
- When the dough is done chilling, preheat the oven to 400°F. Make the filling by slicing the plums and the peaches into 8 pieces. Placing the fruit slices in a medium bowl along with the remaining filling ingredients and mix gently with a large spatula until well blended.
- Cut a piece of parchment paper to fit onto a Anolon® Advanced 11 x 17-inch Cookie Sheet then move it to a clean, flat surface. Dust it liberally with flour then place the dough in the middle of it. Roll the dough out to about a 15-inch round rough circle. The dough will spread past the paper edges, that’s fine.
- Place the plum and peach slices into the middle of the dough circle, in alternating slices in a small ring in the center. Then, add another ring of plum and peaches around the center circle of fruit. Fold one end of the dough over, then continue to fold it over, “pleating” the dough over the berry, leaving a center hole that exposes the fruit filling. The tart should be completely inside the middle of the parchment paper with no part of it hanging off the paper.
- Slide the parchment paper with the tart onto the baking sheet. Brush the top edges of the crust with the egg wash then sprinkle the sugar over the edges of the tart. Bake in the oven for 35 to 40 minutes, or until the tart crust is golden brown and the middle of the tart has fruit juices bubbling.
- Slide the entire piece of parchment paper off the baking sheet onto a wire cooling rack. Once the tart is cool, slide it off the paper onto a serving platter, or just slide the paper onto a cutting board and cut the tart and serve.