Stone Fruit Crostata With Spelt Crust

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Pamela Salzman
Nutrition per serving    (USDA % daily values)
CAL
420
FAT
83%
CHOL
40%
SOD
11%

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Ingredients for 8 servings

1 2/3 cups spelt flour* or all-purpose flour + extra for rolling the crust

¼ cup cornmeal or polenta

1 Tablespoon natural cane sugar or maple sugar

½ teaspoon fine grain sea salt

14 Tablespoons chilled unsalted butter, cut into ½-inch pieces

1/3 cup ice water (if using all-purpose flour, start with 4 Tbs. water and add as needed)

3-4 Tablespoons natural cane sugar or maple sugar

1 Tablespoon flour

4 medium peaches or nectarines, pitted and each cut into 16 slices or apricots cut into quarters

½ pint basket of raspberries or blackberries

½ teaspoon pure vanilla extract

1/8 teaspoon pure almond extract

½ cup ground almonds, bread crumbs, cookie crumbs, or cooked millet

1 egg, beaten (for brushing on crust)

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