Rustic Nectarine and Blackberry Crostata with Cornmeal Crust

Crust
1 2/3 cups all purpose flour
1/4 cup polenta (coarse cornmeal)
3 TBSP sugar
1 tsp (packed) grated orange peel

3/4 tsp salt

14 TBSP (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes

1/3 cup (or more) ice water

combine first 5 ingredients in processor and blend 5 seconds. Add butter; using on/off tuns, blend just until butter is reduced to pea-size pieces.

Add 1/3 cup ice water. Using on/off turns, blend until dough comes together in moist clumps, adding more water by teaspoonfuls if dough is dry.

Gather dough into a ball; flatten into a disk Wrap;chill at least 1 hour. (can be made 1 day ahead.) Let soften slightly at room temperature before rolling out.

Roll out dough on lightly floured sheet of parchment paper to 14-inch round, turning dough occasionally to prevent sticking.

Slide rimless baking sheet under parchment. Transfer dough on parchment to refrigerator. Chill until dough firms slightly, about 30 min.

Filling & Baking

1/4 cup sugar

1 1/2 tsp cornstarch

4 medium nectarines, each pitted and cut into 16 slices

1 1/2-pint basket blackberries

1/2 tsp vanilla extract

1 egg, beaten (for glaze)

raw sugar crystals

peach preserves, heated

Vanilla ice cream

Stir sugar and cornstarch in medium bowl to blend. Mix in fruit and vanilla. Let stand until juices are released, about 30 min (stirring fruit occasionally).

preheat oven to 375 degrees F. Transfer baking sheet with dough to work surface. If too firm to fold, let stand 8 Minutes to allow dough to soften slightly. Spoon fruit and juices into center of dough. Arrange fruit in even 10-inch diameter layer in center.

Brush 2-inch border of dough with egg glaze. Then fold crust up and around fruit creating a 2-inch border (Like your wrapping a present - leaving the center open) Leave the center 6-inches of fruit uncovered. Brush folder border with remaining egg glaze; sprinkle with raw sugar.

(will look prettier if you pile the fruit higher, and make it a slightly smaller tart.)

Place baking sheet with tart in oven. Bake until crust is golden brown and fruit filling is bubbling at edges, about 55 minutes. Remove from oven; slide large metal spatula under tart to loosen from parchment. Brush fruit with preserves (to taste and look). Serve warm or at room temperature with ice cream.