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1
To prepare the crust: Combine first 5 ingredients in food processor and whiz for 5 seconds to blend.
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2
Add butter, and pulse until butter is pea size.
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3
Add 1/3 cup ice water and pulse until dough forms moist clumps.
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4
Add more water by teaspoon fulls if too dry.
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5
Gather dough into ball, flatten into disc, wrap in plastic and chill for at least one hour.
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6
Can be made 1 day ahead.
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7
Let dough sit a few minutes, then roll on lightly floured sheet of parchment paper to a 14 inch round, turning occasionally to prevent sticking.
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8
Slide a rimless baking sheet under parchment and place disc in fridge for 30 minutes.
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9
To make Filling: Stir sugar and cornstarch to blend.
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10
Mix in fruit and vanilla.
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11
Let stand until juices are released, stirring occasionally, about 30 minutes.
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12
Preheat oven to 375u00b0F.
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13
Transfer baking sheet with dough to work surface and let stand for 8 minutes.
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14
Spoon fruit and juices into center of dough, making a even 10 inch diameter.
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15
Brush a 2 inch border of dough with egg.
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16
Lift about 2 inches of dough border and pinch to form vertical seam.
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17
Pinching every two inches.
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18
See photo- middle six inches of fruit should remain uncovered.
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19
Brush folded border with egg and sprinkle with raw sugar.
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20
Place baking sheet with tart in oven.
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21
Bake until crust is golden and fruit is bubbling, about 55 minutes.
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22
Remove from oven and transfer with large spatula to cooling rack.
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23
Brush fruit with heated preserves.
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24
Cool 45 minutes.
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25
Serve warm, or at room temperature.
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26
A dollop of creme fraiche or vanilla ice cream goes very nicely with a slice of this.
