Ingredients
1 stick plus 5 tablespoons unsalted butter, room temperature, plus more for pan
1/4 cup blanched almonds
1 3/4 cups unbleached all-purpose flour
1/4 cup coarse cornmeal
3/4 teaspoon kosher salt
1 cup sugar
12 ounces plums (about 6), preferably Italian prune, cut into a 1/2-inch dice (1 3/4 cups)
1 cup blackberries (4 ounces)
2/3 cup sugar (or 1/2 cup, if plums are very sweet)
3 tablespoons unbleached all-purpose flour
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 cup blackberries (4 ounces)
2/3 cup sugar (or 1/2 cup, if plums are very sweet)
3 tablespoons unbleached all-purpose flour
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
Preparation
Crust:Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. Spread almonds in a single layer on a baking sheet; toast until golden brown and fragrant, about 10 minutes. Let cool 15 minutes, then coarsely chop. Whisk together flour, cornmeal, and salt.
Beat butter with sugar on medium-high speed until light and fluffy, about 3 minutes. Scrape down bowl. Add flour mixture; beat until dough forms clumps but does not completely hold together. Press 3 cups of dough mixture into bottom and 1 inch up sides of prepared pan. Stir almonds into remaining dough mixture.
Filling: Stir together plums, blackberries, sugar, flour, lemon juice, pepper, and salt. Pour into crust. Crumble remaining crust mixture over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, 1 hour to 1 hour, 10 minutes (if browning too quickly, tent with foil after about 50 minutes). Let cool 1 hour. Remove from pan and transfer to a wire rack; let cool completely, about 2 hours. Cut into squares.
Preheat oven to 375 degrees. Butter an 8-by-8-by-2-inch cake pan. Line with parchment, leaving a 2-inch overhang on two sides; butter parchment. Spread almonds in a single layer on a baking sheet; toast until golden brown and fragrant, about 10 minutes. Let cool 15 minutes, then coarsely chop. Whisk together flour, cornmeal, and salt. Stir together plums, blackberries, sugar, flour, lemon juice, pepper, and salt. Pour into crust. Crumble remaining crust mixture over top, squeezing to create clumps. Bake until bubbling in center and crust is golden, 1 hour to 1 hour, 10 minutes (if browning too quickly, tent with foil after about 50 minutes). Let cool 1 hour. Remove from pan and transfer to a wire rack; let cool completely, about 2 hours. Cut into squares. For filling, stir together 12 ounces mixed berries other than strawberries (3 cups); 2/3 cup sugar; 3 tablespoons flour; 1 teaspoon lemon juice; 1/4 teaspoon pepper, and 1/4 teaspoon salt. In step 3, bake 1 hour. Apricot: For filling, stir together 1 1/4 pounds apricots (6 large or 12 small), cut into a 1/2-inch dice (3 1/2 cups); 3/4 cup sugar; 2 tablespoons flour; 1 teaspoon lemon juice;1/4 teaspoon salt, and a pinch of freshly ground cardamom.Cherry: For filling, stir together 1 1/4 pounds sour cherries, pitted and halved (3 cups); 2/3 cup sugar; 2 tablespoons flour; 1 teaspoon lemon juice; 1/4 teaspoon pepper, and 1/4 teaspoon salt.Peach: For filling, stir together 1 1/4 pounds peaches, cut into a 1/2-inch dice (3 1/2 cups); 1/2 cup sugar; 2 tablespoons flour; 2 teaspoons lemon juice; 1/2 teaspoon salt; and 1/4 teaspoon cinnamon.
