Emergency Fruit Crostatas from the Pastry Queen

1 Cup sugar

2 Cups flour

1/4 teaspoon salt
2 sticks of unsalted butter, chilled and cut into small pieces

4 tablespoons ice water

1 cup any type of fruit(though strawberries and bananas do not work well)

In a food processor, pulse 1/2 cup sugar with the flour and salt. Add butter and pulse 5 times, until crumbly. Pour water through feed tube 1 tablespoon at a time and pulse until dough holds together. Remove dough and form into a ball. Wrap in plastic wrap and refrigerate an hour.

Divide dough into 4 equal pieces and roll into a ball. Press with hands to make the dough 1/4 inch thick rounds. Place on greased cookie sheet. The rounds should be 6 inches in diameter. Spoon 1/4 cup of fruit into the center of each round, leaving 1 1/2 inch border all around. Sprinkle 1/2 cup sugar evenly among the fruit on each crostata. Fold up the edges toward the center, making 3 separate flaps. Pinch together seams between the folds.

Bake for 12-14 minutes, until brown around the edges. Cool for no more than 10 minutes or they will be difficult to remove. Serve warm with some ice cream.