Name: Rustic Nectarine and Blackberry Crostata with Cornmeal Crust
Yield: Makes 8 Servings
Ingredients: 1 2/3 cups all purpose flour; 1/4 cup polenta (coarse cornmeal); 3 tablespoons sugar; 1 teaspoon (packed) grated orange peel; 3/4 teaspoon salt; 14 tablespoons (1 3/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes; 1/3 cup (or more) ice water; 1/4 cup sugar; 1 1/2 teaspoons cornstarch; 4 medium nectarines, each pitted and cut into 16 slices; 1 1/2-pint basket blackberries; 1/2 teaspoon vanilla extract; 1 egg, beaten to blend (for glaze); Raw sugar crystals; Peach preserves, heated; Vanilla ice cream

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