honeyed nectarine crostatas

The farmer's market has been brimming with the most beautiful fruit. It's absolutely my most favorite time of year to spend at the farmer's market even with the temperatures nearing triple digits. There is such an abundance of berries in colors ranging from yellow to almost black. And the pitted fruit is like candy. I over bought in my haste to hold on to the season and needed to figure out what to do with a few extra nectarines. As I flipped through Food and Wine Annual Cookbook from 2010 I happened upon a recipe calling for fresh figs crostatas. I swapped those out for the nectarines and the end result was a rustic pie that my husband and daughter ate for breakfast.

Honeyed Nectarine Crostatas
adapted from Food and Wine Annual Cookbook 2010
2 1/2 c flour
1/3 cup sugar
kosher salt
1 1/2 sticks cold unsalted butter, cut into 1/2-inch pieces
1/4 cup plus 3 Tbl ice water
5 nectarines, sliced
5 teaspoons honey
2 Tablespoons orange juice
1/4 teaspoon fresh thyme
1 egg beaten with a bit of water

In a food processor, pulse the flour with the sugar and 1/2 teaspoon of salt. Add cold pieces of butter and pulse until the butter is the size of peas. Add the water; pulse until the crostata dough just comes together. Pat the dough into a disk, wrap well in plastic and refrigerate the disk for 30 minutes.
On a lightly floured surface, roll out the crostata dough 1/8 inch thick. Cut out 5 rounds. Transfer rounds to a parchment paper lined baking sheet and refrigerate them for 30 minutes.
Preheat oven to 375. In a bowl toss the nectarine slices, honey, orange juice and thyme. Arrange slices on the dough rounds, leaving excess juice in the bowl. Fold over the edges and brush dough with egg wash.
Bake the crostatas for 35 minutes, rotating the baking sheet halfway through baking, until the crusts are golden. Let stand for 10 minutes.