In the food processor, pulse the flours, sugar, and salt.

Add the butter and pulse until the mixture resembles coarse meal with some pea-size pieces of butter still visible. Add the ice water and pulse until the dough just starts to come together; you should still see small pieces of butter. Scrape the dough out onto a work surface and gather it together. Form into a disk. Wrap in plastic and refrigerate until well-chilled (1 hour or overnight).

When you’re ready to make the Crostada, slice all the fruit in half. Remove the stones (here's what to do if one splits). 

Then slice into thin wedges. Throw in a large bowl. Add the lemon juice, jam of your choosing (this is the main sugar of the recipe), vanilla paste, pepper, flour and any extra sugar. Toss well until everything is coated.

Preheat the oven to 400° F. On a lightly floured parchment paper or silicone baking sheet, roll out the dough in a circle until it hangs over the narrow sides of the baking sheet by two inches on each side.

Spoon the plums into the center of the round, leaving a 2 inch border all the way around.

Fold the dough border over the filling, leaving the center exposed.

Transfer the parchment or silicon back onto a baking sheet. Bake the crostada for about 45 minutes, until the crust is browned and the filling is bubbling. It should look dark, much darker than standard crust. Let cool on the baking sheet for at least 30 minutes.

Serve with crème fraîche, sorbet, or ice cream.

I served it with raspberry rosewater sorbet** and the Lemon Verbena Sheep’s Yogurt Ice Cream I’ve been teasing, which I think looks so gorgeous in this photo that I'm shamelessly posting a bonus closeup on the ice cream. Vanilla would be great too.