Peach and Berry Tart

• 3/4 cup all-purpose flour
• 1/2 cup yellow cornmeal, preferably stone-ground
• 3 tablespoons sugar
• 1/4 teaspoon salt
• 7 tablespoons unsalted butter, cut into small pieces
• 1 large egg yolk
• 1/2 teaspoon pure vanilla extract
• 3 ripe peaches, pitted and sliced into 1/2-inch wedges
• 3/4 cup assorted fresh berries, such as raspberries, blueberries, and blackberries
• 1/4 cup plus 1 tablespoon sugar

1. Make the crust: Preheat oven to 400F.
2. In a food processor, pulse flour, cornmeal, sugar, salt, butter, egg yolk, and vanilla until dough just begins to come together.
3. Press dough evenly into the bottom and about 1 inch up the sides of an ungreased 8-inch springform pan or tart pan with a removable bottom; set pan on a rimmed baking sheet.
4. Bake until golden and slightly puffy, about 15 minutes.
5. Using an offset spatula, gently flatten bottom of crust.
6. Reduce heat to 350F.
7. Meanwhile, make the filling: In a medium bowl, toss together peaches, berries, and sugar.
8. Arrange fruit in crust.
9. Bake until peaches are juicy and tender, 30 to 35 minutes more.
10. Transfer pan to a wire rack to cool slightly.
11. Serve warm or at room temperature.

flour, yellow cornmeal, sugar, salt, unsalted butter, egg yolk, vanilla, peaches, fresh berries, sugar

Taken from www.epicurious.com/recipes/food/views/peach-and-berry-tart-389661 (may not work)