Emergency Fruit Crostatas

Preheat oven to 450. Line a baking sheet with parchment paper or butter it generously. In a food processor fitted with a metal blace, pulse together ½ cup of the sugar with the flour and salt. Add the butter and pulse 3-5 times, until the mixture is crumbly. Pour the water throught the feed tube, 1 tablespoon at a time, and pulse until the dough begins to hold together. Remove the dought, shape it into a ball, rwap it in plastic wrap, and regrigerate for 1 hour.

Divide the dough into 4 equal pieces and roll each into a ball. Use your hands to press the dough into ¼-inch thick rounds on the prepared baking sheet. Each round should be about 6 inches in diameter. Spoon ¼ cup of the fruit into the center of each round, leaving a 1½-inch border all around the edge. Sprinkle the remaining ½ cup sugar evenly over the fruit on each crostata. Fold the dought edges toward the center, making 3 sparate flaps. With your thumb and forefinger, firmly pinch together the seams between the folds.

Bake the crostatas for 12-14 minutes, until brown around the edges. Cool the crostatas on the baking sheet for mo more than 10 minutes or they will be difficult to remove whole. serve warm or at room temperature.