Blend flour, salt, and sugar in the food processor.

Add butter and blend, pulsing, until the mixture resembles coarse meal.

Slowly add 2 tablespoons of ice water and blend just until the dough begins to clump together, adding more ice water by teaspoonfuls if the dough is dry. Gather the dough into a ball and flatten into a disk.

Wrap in plastic and chill for one hour. Soften slightly at room temperature before rolling out.

Roll out the dough between sheets of Gefen Parchment Paper until it is 14 inches in diameter. Remove the top sheet of parchment. Using the bottom sheet to aid you, transfer the dough onto a large unrimmed baking sheet. Chill for 10 minutes.

Preheat the oven to 375°F.

Combine peach and plum slices, sugar, lemon zest, flour, and cinnamon in a medium bowl; toss to blend.

Spread apricot preserves and ground almonds over the crust, leaving a 3 – 4 inch plain border.

Arrange fruit slices in concentric circles on top of the preserves and ground almonds, overlapping slightly.

Using parchment to aid you, fold the plain crust border up over the fruit slices, pinching any cracks in the crust.

Brush the crust with egg wash. Sprinkle crust edges, peaches, and plums with remaining turbinado sugar.

Bake the crostata for 45-50 minutes until the crust is golden and the fruits are bubbling. Remove from the oven.

Slide a long, thin knife between the parchment and crostata. Allow to cool for at least 20 minutes. Cut into wedges and serve warm or at room temperature. Garnish with red currants, mint leaves, and fresh berries.