Spiced Crostata with Pluots

Pluot, a cross between plums and apricots, has an explosive flavor that only gets better when you add spices to it. The crisp crust tastes as if it took a whole day to prepare, but it doesn't require any special skills of a pastry chef.
Combine flour and salt in a medium bowl. Grind the butter in a blender to the size of a pea. Sprinkle with 1 tbsp. pour the mixture with ice water; stir gently and stir with a fork. Repeat to add 4-6 more tablespoons of iced water, 1 tablespoon cook one at a time until the dough is evenly moistened and a pinch of it is set. Assemble in a mold, wrap tightly and refrigerate for at least 2 hours or overnight.Preheat the oven to 400 degrees. On a lightly floured work surface, roll out the dough into a 13-inch circle using a floured rolling pin; run a metal spatula over the dough from time to time and add flour on top. Cut the edges of the dough with a pastry circle or a knife to shape. Place the dough on a baking sheet and let it cool for about 15 minutes.Combine 2/3 cup granulated sugar, cornstarch, and spices in a medium bowl. If the peppers are quite tart, add a few more tablespoons of the sugar and spice mixture. Add the fruit until the cornstarch is moistened, then immediately spoon the fruit onto the batter, leaving 1 1/2 inches. without a lid. Fold the fruit and place it sideways on top. Brush the edges with water and sprinkle with coarse sugar.Bake until the filling begins to bubble and the crust is lightly browned, 40 to 45 minutes. Cool on a baking sheet on a wire rack for at least 1 hour.* Search with your baking supplies.