Peach-Blueberry Crostata

Chef Hedy Goldsmith creates an exquisite Italian-style crostata with peach blueberry frangipane filling. Yields 10 to 12 servings

Ingredients

• FOR THE CRUST
• 2 cups all purpose flour
• ¼ cup sugar
• 2 tablespoons yellow cornmeal
• 1 tablespoon finely grated lemon zest
• 1½ teaspoons kosher salt
• ¾ cups (1½ sticks) unsalted butter, very cold and cut into small cubes
• ¼ cup cold white wine

• FOR THE FRANGIPANE
• ½ cup hazelnut flour
• ¼ cup (½ stick) unsalted butter, at room temperature
• ¼ cup sugar
• 1 tablespoon finely grated lemon zest
• pinch kosher salt
• 1 extra large egg, at room temperature
• 2 tablespoons all purpose flour

• FOR THE FRUIT FILLING
• ¼ cup granulated sugar
• ¼ cup (packed) dark brown sugar
• 2 tablespoons all purpose flour
• pinch kosher salt
• pinch freshly grated nutmeg
• pinch coarsely ground black pepper
• 1¼ pounds firm-ripe freestone peaches, pitted and cut into 6 wedges
• ½ pint blueberries, rinsed and drained
• 4½ teaspoons fresh lemon juice
• 1 tablespoon finely grated lemon zest
• ½ teaspoon vanilla bean paste or pure vanilla extract

• FOR THE TOPPING
• 1 extra large egg beaten with 1 tablespoon milk or water
• ¼ cup turbinado sugar

TO MAKE THE CRUST

1. Using an electric mixer fitted with the paddle attachment, mix the flour, sugar, cornmeal, lemon zest, and salt on medium speed about 1 minute until blended. Add the cold butter pieces and mix on medium-low speed about 3 minutes or until the largest pieces of butter are about pea-sized.
2. With the mixer on medium speed, add the wine and beat 1 minute.
3. Scrape the dough onto a work surface and knead 3 to 4 times until it comes together in a smooth dough. Shape into a disc and wrap in plastic wrap and refrigerate about 1 hour or until firm enough to roll.

TO MAKE THE FRANGIPANE

1. Using an electric mixer fitted with the paddle attachment beat the hazelnut flour, butter, sugar, lemon zest, and salt on medium-high speed about 1 minute until light and fluffy. Add egg and flour and beat until blended. Refrigerate about 1 hour or until firm.

TO ASSEMBLE AND BAKE

1. Line the Breville pizza pan with parchment paper.
2. Combine the sugar, brown sugar, flour, salt, nutmeg, and black pepper in a large bowl and stir until blended. Add the peaches, blueberries, lemon juice, lemon zest, and vanilla. Toss until the fruit is evenly coated with the dry mixture. Set aside.
3. Scrape the chilled frangipane onto the center of the dough and, using an offset spatula, spread in an even layer, leaving a 1½-inch border of dough. Leaving any juices in the bowl, arrange the fruit in the center of frangipane, leaving about a 2-inch border of frangipane.
4. Using a small pastry brush, brush the dough border with the beaten egg mixture. Fold the edges (including the part with the frangipane) over the filling, pleating the dough in evenly spaced folds as you go around, and gently press down on the pleats to seal. The dough will not cover all the fruit filling. Brush the dough with the beaten egg mixture and sprinkle generously with the turbinado sugar. Refrigerate the crostata about 1 hour until dough is very firm or up to 4 hours.
5. Turn the Breville Smart Oven function dial to Bake and preheat to 375°.
6. Baked for 20 minutes. Lower heat to 350° and bake for an additional 25-30 minutes. Allow to cool slightly before cutting.