Blueberry Peach Crostata - flour

Method

• Set a rack in the center of the oven.
• Preheat the oven to 350F.
• For the crust, place the flour, lemon zest and salt in a mixing bowl, making a well in the center.
• Place the egg, butter and granulated sugar in the well.
• Using a fork, lightly mix the egg, then gradually work the flour into the egg and butter until the mixture is crumbly.
• Rub the dough between your fingers for 2 minutes to blend the ingredients well.
• Press the dough into a ball and flatten it into a 5x1 inch disk on a sheet of waxed paper.
• Invert a bowl over the dough and let it rest for 30 minutes.
• Roll out the dough between 2 sheets of waxed paper into an 11-inch disk.
• Removing 1 sheet of paper, fit the dough into a 9-inch loose-bottomed tart pan, fixing any tears with your fingers and bringing it three-quarters of the way up the sides.
• Line the crust with foil and weight it with dry beans.
• Bake for 15 minutes.
• Remove the foil and bake 5 minutes longer, until it is just golden.
• Cool completely on a wire rack.
• Fill immediately or cover with foil and set the crust aside for up to 8 hours.
• For the filling, combine the juice, brown sugar, and cinnamon in a medium skillet over medium-high heat, stirring until the sugar dissolves, 30 seconds.
• Add the peaches, cover, and cook 4 minutes.
• Uncover and cook until the fruit is translucent but still firm, 5 minutes longer.
• Reduce the heat.
• Pushing the fruit to 1 side, mix the preserves with the liquid, cooking until it melts, 1 minute.
• Add the blueberries and mix to glaze the fruit.
• Set aside to cool slightly, 10 minutes.
• Coat the bottom of the crust with the blueberry jam.
• Spoon the warm fruit into the crust.
• Serve warm or at room temperature, within 2 hours.