Instructions: Prepare dough and bake tart shell according to directions. Roll remaining ball into 13 inch circle and refrigerate.

Preheat oven to 400 degrees.

Sprinkle the bottom of the pre-baked tart shell with 1 tablespoon cornmeal.

Arrange the sliced peaches evenly in the tart shell. Scatter the blackberries over the peaches. Sprinkle the fruit with 3 tablespoons sugar.

Remove the circle of unbaked cornmeal dough from the refrigerator. Peel off the top sheet of parchment paper and invert the dough onto the fruit. Remove the other piece of parchment and let the dough settle over the fruit. Gently seal the tart by pressing around the outside edge of the dough. Cut several vent holes in the crust.

Make an egg wash by mixing the egg yolk and milk and brush the top of the tart with it. Sprinkle with sugar. Bake in the top third of the oven for 45 to 50 minutes, until the top is golden brown. Let cool 10 minutes and serve warm with ice cream or creme frache.

Note: To peel peaches, submerge them in boiling for 30 to 60 seconds and then into cold water for 20 seconds. Skin should slip right off. -

"Chez Panisse Fruit" by Alice Waters

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