Anonymous August 23 2005

For pastry

1 1/2 cups all-purpose flour

1/2 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes

1 large egg

1 teaspoon vanilla

For filling

1/2 cup sugar

2 tablespoons all-purpose flour

1 tablespoon quick-cooking tapioca

2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and

each half cut lengthwise into fourths

1 cup blueberries (1/2 pint)

1 tablespoon fresh lemon juice

Special equipment: a 9- to 91/2-inch (24-cm) springform pan; an

electric coffee/spice grinder

Make pastry: Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until

mixture resembles coarse meal with some small (roughly pea-size)

butter lumps. Add egg and vanilla and pulse just until dough clumps

and begins to form a ball, about 15 pulses. Press dough onto bottom

and evenly (about 1/4 inch thick) all the way up side of springform

pan with floured fingertips. Chill pastry in pan until firm, about

10 minutes. Make filling while pastry chills: Put oven

rack in middle position and preheat oven to 375 F. Grind 2 tablespoons sugar with flour and tapioca in grinder until

tapioca is powdery, then transfer to a large bowl and stir in

remaining 6 tablespoons sugar. Add peaches, blueberries, and lemon

juice and gently toss to coat. Spoon filling into pastry and bake,

loosely covered with a sheet of foil, until filling is bubbling in

center and crust is golden, about 1 3/4 hours. Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan. Cool cake to barely warm

or room temperature, then cut into thick wedges with a sharp knife

before serving. Cooks\\\' note: Pastry can be made and

pressed into pan 1 day ahead and chilled, wrapped well in plastic

wrap. Remove from the refrigerator 30 minutes before

filling. Makes 8 servings.