Rustic Apricot-Peach Crostata

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cut into small pieces
• 2 tablespoons ice water, plus more if needed
• 4 large ripe peaches, peeled and sliced into wedges
• 4 large ripe apricots, peeled and sliced into wedges
• 1/4 cup granulated sugar
• 2 tablespoons cornstarch
• 1 teaspoon ground cinnamon
• 2 tablespoons fresh lemon juice
• 2 tablespoons turbinado sugar

Directions

To make pasta frolla : In the bowl of a food processor, combine flour, sugar, baking soda, salt, and lemon zest. Pulse 5 times to combine. Add diced butter and pulse until it is the size of peas, about another 5 pulses.