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1
Combine first 5 ingredients in processor and blend 5 seconds.
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2
Add butter; using on/off turns, blend just until butter is reduced to pea-size pieces.
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3
(To ensure a flaky crust, be careful not to overwork the butter.)
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4
Add 1/3 cup ice water.
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5
Using on/off turns, blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry.
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6
Gather dough into ball; flatten into disk.
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7
Wrap; chill at least 1 hour.
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8
(Can be made 1 day ahead.
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9
Chill.
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10
Let soften slightly at room temperature before rolling out.)
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11
Roll out dough on lightly floured sheet of parchment paper to 14-inch round, turning dough occasionally to prevent sticking.
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12
Slide rimless baking sheet under parchment.
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13
Transfer dough on parchment to refrigerator.
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14
Chill until dough firms slightly, about 30 minutes.
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15
Stir sugar and cornstarch in medium bowl to blend.
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16
Mix in fruit and vanilla.
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17
Let stand until juices are released, stirring fruit occasionally, about 30 minutes.
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18
Preheat oven to 375F.
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19
Transfer baking sheet with dough to work surface.
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20
Let stand 8 minutes to allow dough to soften slightly if too firm to fold.
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21
Spoon fruit and juices into center of dough.
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22
Arrange fruit in even 10-inch-diameter layer in center.
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23
Brush 2-inch border of dough with egg glaze.
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24
Lift about 2 inches of dough border and pinch to form vertical seam.
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25
Continue around tart, pinching seam every 2 inches to form standing border.
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26
Fold border down over fruit (center 6 inches of fruit remain uncovered).
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27
Brush folded border with egg glaze; sprinkle with raw sugar.
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28
Place baking sheet with tart in oven.
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29
Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes.
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30
Remove from oven; slide large metal spatula under tart to loosen from parchment.
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31
Brush fruit with preserves.
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32
Slide tart onto rack.
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33
Cool 45 minutes.
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34
Serve warm or at room temperature with ice cream.
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35
Available at Italian markets, natural foods stores, and some supermarkets.
