PEACH AND BLACKBERRY CROSTATA
INGREDIENTS
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DOUGH:
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2 1/2 cup cake flour, plus more for dusting
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3 tbsp sugar
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1/2 tsp salt
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Grated zest of 1 lemon
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1 cup (2 sticks) cold unsalted butter, cut into small chunks
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1/4 cup ice water, plus more if needed
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FILLING:
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5 large ripe peaches, pitted and cut into 16 slices each
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2 pint fresh blackberries
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Juice of 1 lemon
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3 tbsp sugar
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1 tbsp all-purpose flour
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TO FINISH:
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2 tbsp honey
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1 large egg, at room temperature
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1 cup mascarpone or freshly whipped cream
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