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1
Set a rack in the center of the oven.
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2
Preheat the oven to 350F.
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3
For the crust, place the flour, lemon zest and salt in a mixing bowl, making a well in the center.
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4
Place the egg, butter and granulated sugar in the well.
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5
Using a fork, lightly mix the egg, then gradually work the flour into the egg and butter until the mixture is crumbly.
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6
Rub the dough between your fingers for 2 minutes to blend the ingredients well.
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7
Press the dough into a ball and flatten it into a 5x1 inch disk on a sheet of waxed paper.
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8
Invert a bowl over the dough and let it rest for 30 minutes.
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9
Roll out the dough between 2 sheets of waxed paper into an 11-inch disk.
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10
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.
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11
Line the crust with foil and weight it with dry beans.
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12
Bake for 15 minutes.
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13
Remove the foil and bake 5 minutes longer, until it is just golden.
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14
Cool completely on a wire rack.
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15
Fill immediately or cover with foil and set the crust aside for up to 8 hours.
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16
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.
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17
Add the peaches, cover, and cook 4 minutes.
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18
Uncover and cook until the fruit is translucent but still firm, 5 minutes longer.
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19
Reduce the heat.
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20
Pushing the fruit to 1 side, mix the preserves with the liquid, cooking until it melts, 1 minute.
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21
Add the blueberries and mix to glaze the fruit.
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22
Set aside to cool slightly, 10 minutes.
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23
Coat the bottom of the crust with the blueberry jam.
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24
Spoon the warm fruit into the crust.
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25
Serve warm or at room temperature, within 2 hours.
