Rustic Blueberry and Peach Tart

Natalie Chasen & Lauren Grant

Crust Ingredients:
1 2/3 cup all-purpose flour
1/4 cup polenta (coarse cornmeal)
3 tablespoons sugar
1 teaspoon packed lemon zest
3/4 teaspon salt
14 tablespoons (1 3/4 sticks) chilled, unsalted butter, cut into 1/2-inch cubes
1/3 cup ice water

Combine flour, polenta, sugar, lemon zest and salt in food processor and blend until combined. Add butter in cubed pieces, 3 or 4 at a time, and pulse until the mixture becomes crumbly. (Be sure not to overwork the butter to ensure a flaky crust.) Add 1/3 cup ice water. Blend until dough comes together in moist clumps. Add more water gradually if dough is too dry. Gather the dough into a ball and flatten into a disc. Wrap it and chill at least 1 hour. Let soften slightly at room temperature before rolling out. Place disc between two pieces of parchment paper, flouring each side slightly. Roll the dough from the center to the edges until it is about 1/4 inch thick.

Filling and baking ingredients:
1/4 cup sugar
2 tablespoons cornstarch
2 large peaches, pitted and cut into eighths
4 cups blueberries
1/2 teaspoon vanilla extract
1 egg beaten for egg wash
Raw sugar crystals

Filling and Baking Instructions:
Gently stir together peaches, blueberries, sugar, cornstarch, vanilla, and cinnamon until all fruit is coated. Let the mixture sit until juices are released, stirring occasionally, about 30 minutes.

Preheat oven to 375 degrees F. Spoon fruit and juices into center of dough. Arrange dough around sides, creasing it to hold it together. Brush the crust with egg wash and coat with raw sugar.

Place baking sheet with tart into oven and bake about 45 minutes or until crust is brown and fruit filling is bubbling at edges. Cool about 45 minutes. Serve warm or at room temperature.