- 2 1/2 cups all-purpose flour
- 3 tablespoons plus 1 teaspoon sugar, divided
- 1/2 teaspoon salt, plus extra
- 1 cup cold unsalted butter, cut into 1/2-inch cubes
- 5 to 7 tablespoons ice water
- 1 cup raspberries
- 1 cup sliced nectarines
- 1 tablespoon cornstarch
- 1/4 teaspoon cardamom
- 2 tablespoons milk
Combine flour, 1 teaspoon sugar and 1/2 teaspoon salt in a bowl or food processor. Cut in butter until it resembles coarse meal with some pea-size lumps. Drizzle in 5 tablespoons ice water and gently mix until incorporated. Squeeze a small handful of dough: If it doesn’t hold, add more ice water 1/2 tablespoon at a time, stirring or pulsing until incorporated. Be careful not to overwork dough.
Turn out dough onto a clean work surface. Divide in half and place each half on a piece of plastic wrap. Shape into flattened rectangles, wrap and refrigerate for at least 1 hour.
Preheat oven to 400° F.
Mix together fruit, 1 tablespoon sugar, cornstarch, cardamom and a pinch of salt in a bowl; set aside.
On a lightly floured work surface, roll out one piece of dough to a 15-by-10-inch rectangle. Cut into 6 (5-inch) squares. Place a heaping tablespoon of fruit filling in the center of the square. Moisten edges with milk and fold into a triangle, using a fork to press and seal the edges. Transfer to a parchment-lined baking sheet. Repeat with remaining dough and filling to make 12 triangles total.
Brush triangles with milk and sprinkle with remaining 2 tablespoons sugar. Use a knife or scissors to snip the center of each triangle to allow steam to escape.
Bake until crusts are golden and filling is bubbling, 20 to 25 minutes. Serve warm.