Peach Blueberry Tart (modified from Epicurious)
Ingredients For pastry
1 1/2 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 stick (1/2 cup) very cold unsalted butter, cut into 1/2-inch cubes
1 large egg
1 teaspoon vanilla
For filling
1/2 cup sugar
2 tablespoons all-purpose flour
1 tablespoon cornstarch ( may use tapioca that you have ground to a powder in spice grinder)
2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
1 cup blueberries (1/2 pint)
1 tablespoon fresh lemon juice
Special equipment: a 9- to 91/2-inch (24-cm) springform pan; an electric coffee/spice grinder
Preparation Make pastry:
Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.
Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured glass . Chill pastry in pan until firm, about 10 minutes.
Make filling while pastry chills:
Put oven rack in middle position and preheat oven to 325°F.
( if you have convection and using a dark metal pan) If you have a light metal pan and no convection may cook at 350.
If using tapioca grind 2 tablespoons sugar with flour and tapioca in grinder until tapioca is powdery, then transfer to a large bowl and stir in remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon juice and gently toss to coat. Spoon filling into pastry and bake, loosely covered with a sheet of foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours. I baked at 90 min. convection. The fruit comes out some much nicer at a slow long bake than at a higher hotter one. I was amazed at how much better this is.
Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan.
Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.
Cooks' note:
Pastry can be made and pressed into pan 1 day ahead and chilled, wrapped well in plastic wrap. Remove from the refrigerator 30 minutes before filling.
using apples same recipe ( about 6 apples)
