Nici Wickes: Summer fruit crostata recipe

Sweet short pastry
1 ¼ cups flour, plus more for dusting
½ cup sugar, plus more for sprinkling
¼ tsp salt
110g unsalted butter, chilled
¼ cup iced water
Filling
¼ cup brown sugar
50g butter
½ cup ground almonds
1 egg, lightly beaten
2 cups chopped fresh fruit – I used strawberries and plums

In a food processor, add flour, 2 tablespoon of the sugar and the salt and pulse to combine. Add the butter and pulse until the mixture resembles breadcrumbs. Sprinkle on the ice water and pulse until the dough just comes together. You may not need all the water. Pat dough into a disk, wrap and chill for 30 minutes or until required.
Make filling by whisking together brown sugar and butter until fluffy, then stirring in ground almonds and half the egg mix (remaining will be used for an egg wash). It should be a smooth thick paste.
Preheat the oven to 180 C and line a baking tray with baking paper.
On a floured bench roll out dough to 20cm circle. Spread paste over pastry, leaving a 3 cm border free from filling. Add fruit in centre of circle, on top of paste. Brush pastry border with egg wash then fold it in, pleating, to half cover fruit. Egg wash exposed pastry and sprinkle with sugar.
Bake for about 40-50 mins until the crust is golden, the fruit is tender and pastry bottom is browned.
Cool before cutting into slices and serving with whipped cream or icecream.