Blueberry and Peach Crostata

For the pastry:

1. Place the flour, sugar, and salt in a bowl and mix together (or use a food processor fitted with a steel blade).

2. Add the butter and cut it into the flour using a pastry cutter or fork (or food processor) until the butter is the size of peas.

3. Switch to a wooden spoon and add the ice water 1 tablespoon at a time until a ball starts to form. Turn the dough out onto a well-floured board, roll it into a ball.

4. Wrap the disk in plastic and refrigerate for at least 1 hour.

5. Preheat the oven to 450 degrees F. Line a baking sheet with parchment paper.

6. Roll the pastry into an 11-inch circle on a lightly floured surface. Transfer it to the baking sheet.

For the filling:

1. Cut the peaches in wedges and place them in a bowl with the blueberries. Toss them with flour, sugar, salt, zest, and orange juice.

2. Place the mixed fruit on the dough circle, leaving a 1 1/2-inch border. Gently fold the border of the pastry over the fruit, pleating it to make an edge.

3. Brush the crust with the beaten egg and sprinkle the crust and exposed fruit with the sugar in the raw.

4. Bake the crostata for 20 to 25 minutes, until the crust is golden.

5. Let the crostata cool for 5 minutes before transfering the crostata (still on the parchment) to a cooling rack. Let the crostata cool for another 10-15 minutes before serving.