Peach and Cherry Mini Crostatas

To make dough:  

In bowl of the Prep Master Pro, combine flour, sugar, and salt and pulse to blend.  Add butter and pulse about 10 times, or until butter is in pea-size pieces; do not over process. Add ice water, then pulse just until moist clumps of dough form, adding more water 1 tbs at a time if necessary. 

Transfer mixture to work surface and press dough together. Divide dough into 4 equal pieces. Flatten each piece into disks and wrap each disk separately in plastic. Chill at least 1 hour and up to 1 day.

To assemble and bake crostatas:

Position rack in bottom third of oven and preheat oven to 190°C (170°C fan-forced).  

In large bowl, mix caster sugar, flour, and cinnamon. Fold in peaches and cherries. Set aside, tossing fruit occasionally. 

Roll out each dough disk on lightly floured surface to 20-cm diameter.

Divide fruit mixture among dough disks. Fold dough edges over portion of filling, softly pleating edges. Place crostatas on large nonstick baking tray. Cover crostatas and refrigerate 30 minutes, or until dough is cold and firm. 

Brush crusts with 1 tbs cream and sprinkle with sanding sugar. Bake 50 to 60 minutes, or until crusts are golden brown and filling is bubbling. If crusts begin to brown before filling bubbles, tent crostatas with foil. Cool slightly. 

Place whisk disc attachment in the Prep Master Mini. Add remaining cream to food processor and process for about 20 seconds, or until soft peaks form.

Using small spatula, loosen crostatas from tray and transfer to plates. Serve warm or at room temperature with whipped cream.