LATTICE-TOPPED PEACH AND BLUEBERRY TART
Course: Desserts & Baked Goods
Makes: 8 servings
Prep: Moderate
Method: Baking

INGREDIENTS

Filippo Berio Extra Light Olive Oil
1 Sweet Pastry Dough (click here for dough recipe)
1 cup all-fruit apricot preserves
2 tablespoons cornstarch
3 ripe but firm peaches (1 pound), peeled and sliced
1/2 cup blueberries
1 egg white beaten with 1 tablespoon water
1 tablespoon sugar

DIRECTIONS

1.
Coat a 10-inch springform pan with extra-light olive spray.
2.
Prepare the dough. Cut off one third of the dough. Pat into a disk; refrigerate for 10 minutes. Pat the remaining dough over the bottom and 1 1/4 inches up the sides of the pan. Prick all over with a fork. Refrigerate for 30 minutes.
3.
Roll the reserved refrigerated dough between 2 sheets of floured waxed paper into a 10-inch circle. With a pizza wheel or serrated ravioli cutter, cut into 8 strips. Slide the waxed paper onto the baking sheet; refrigerate the dough for 15 minutes.
4.
Preheat the oven to 425°F. In a bowl, mix the preserves and cornstarch. Gently stir in the peaches and blueberries.
5.
Remove the dough-lined pan and the dough strips from the refrigerator. Place the pan on a heavy baking sheet. Spoon the fruit mixture into the pan. Carefully lay 4 strips over the fruit. Place the remaining strips across them. Press the strips to the sides of the bottom crust to join. Brush the lattice with the egg white mixture. Sprinkle the entire surface with sugar.
6.
Bake for 20 minutes. Reduce the temperature to 350°F. Bake for about 40 minutes, or until the juices bubble clear in the center and the lattice is browned. Remove to a rack to cool for several hours.