Stone Fruit Crostatas with Pecan-Crisp Topping

To make Dough: Briefly pulse flour, sugar, and salt in food processor to combine. Add butter cubes, and pulse 18 to 20 times, or until butter pieces are size of small pebbles. With motor running, add 4 1⁄2 Tbs. ice water, and process until dough just starts to come away from sides. Transfer dough to large bowl, and knead briefly with your palm to finish bringing together. Shape Dough into two 6-inch disks. Wrap in plastic wrap, and refrigerate 30 minutes, overnight, or up to 3 days.

Meanwhile, to make Topping: Combine flour, pecans, brown sugar, cinnamon, and pinch of salt in small bowl. Rub butter into flour mixture with fingers until fine, crumbly topping forms. Refrigerate until ready to use.

Preheat oven to 400°F. Arrange one oven rack in top third of oven, other rack in bottom third. Line two baking sheets with parchment paper. 4 To make Crostatas: Toss together fruit, lemon juice, and sugar in bowl. Add flour, spices, and big pinch of salt, if desired, and toss to combine. 5 Whisk together egg yolk and heavy cream in small bowl; set aside.

6 Roll out Dough disks to 12-inch circles on lightly floured work surface. Transfer disks to prepared baking sheets.

Sprinkle 1 Tbs. chopped pecans over middle of each dough circle, leaving a 2-inch border. Divide fruit mixture between two Crostatas, arranging in center of dough over pecans and leaving 2-inch border. Pleat and fold edge of dough up and over outer edge of fruit filling. Brush top of dough (and under folds) with egg mixture. Arrange half of crisp topping over fruit (and spilling over onto dough) in center of each tart.

Bake 30 to 35 minutes, or until browned on top and crisp and brown on bottom, rotating sheetpans halfway through. Cool on baking sheets until easy to handle. Slice, and serve warm or at room temperature.