Peach and Mixed Berry Crostata

When I go to the produce market I usually get carried away. There is just way too many choices in the fruit department. So I buy a little, or a lot, of everything. I had several containers of berries in the frig and needed to do something with them before they went bad. Peaches pair well with berries and I grabbed those along with the berries. Now what to make. I love pie but I didn't want to spend all day in the kitchen. How about a crostata? A crostata is a rustic Italian open faced, one dough, pie. The dough comes together with the help of the food processor and can be used after only a 30 minute chilling. If you've never made a pie before, this is a good place to start.

Crust
2 1/2 cups cake flour
3 tbsp sugar
2 sticks cold butter, cut into cubes
1/4 ice water

Filling
3-4 peaches, peeled and sliced
3 pints berries(I used blackberries and blueberries
4 tbsp sugar
juice of 1 lemon
2 tbsp minute uncooked tapioca(you'll find this in the baking aisle of the store)

Glaze
1 egg
2 tbsp honey

Place the flour and sugar in a food processor and pulse until mixed. Add the butter and turn the processor back on. With the processor running, add the water a little at a time until the dough comes together in a ball. You may need a bit more or use less water depending on the humidity that day. I used exactly 1/4 cup today. Place the dough onto a large piece of plastic wrap. Wrap well and place in the frig for 30 minutes to an hour. Meanwhile in a large bowl, mix together the peaches, berries, sugar, lemon juice and tapioca. Preheat the oven to 375. Sprinkle a cutting board and rolling pin with flour. Remove the dough from the plastic and roll it out to 14 inches. Gently wrap the dough around the rolling pin and transfer the dough to a tart pan. Pour the fruit in the center and bring the edges of the dough into the center, partially covering the fruit. Whisk the honey and egg together in a small bowl. Brush the egg mixture over the dough on the top of the crostata. Place the tart pan onto a baking sheet and place in the oven for 50-60 minutes. Remove from oven and cool completely. Release the bottom of the tart pan, cut the crostata into wedges and serve with fresh whipped cream or mascarpone cheese.