Nectarine Croustades

This is a recipe from a favorite cookbook, Julienne. The recipes are from the restaurant of the same name in San Marino, California.

 Sugar Crusted Nectarine, Blueberry, and Toasted Almond Croustades

Crust:
3 Cups all purpose flour
1 Tablespoon sugar
1 1/2 teaspoons salt
1 1/2 C cold unsalted butter
1/2 C ice water

Combine dry ingredients in food processor, pulse in butter until  it resembles coarse meal, drizzle ice water until dough pulls away from the side.
Transfer to work surface, divide into 8 balls, flatten, wrap each in plastic and refrig. 1 hr to 2 days

Filling:
2/3 Cup granulated sugar
1 1/2 Tablespoons flour
2 teaspoons cinnamon
2 pounds fresh nectarines cut into 3/4 inch cubes
3/4 Cup fresh blueberries
2 Tablespoons cold butter to dot after filled

toss together in a bowl, set aside, stir occassionally as you prepare crust.

Preheat oven to 375

Roll dough into 7 inch rounds. Spoon filling into center.

Fold edges up around, creasing as needed. Brush with egg wash.

Sprinkle with 1/2 Cup blanched almonds and 2 Tablespoons coarse sugar.

Bake until golden, approximately 50 minutes.