Ingredients for base

• 200 g flour
• 125 g butter
• 70 g sugar
• 1 egg
• 1/4 teaspoon salt

Ingredients for topping

• 5 medium-size peaches, peeled, pitted and sliced (about 5 cups)
• 1 cup blueberries
• 1 Tbs. plus 1 tsp. unbleached all-purpose flour; more for rolling the dough
• 1 egg
• 1 tsp. heavy cream or whole milk
• 2 Tbs. granulated sugar
• 1/2 tsp. plus 1/4 tsp. ground cardamom
• Kosher salt
  
• 1 Tbs. plus 1/4 tsp. fresh lemon juice
• 1/2 tsp. pure vanilla extract
• 2 tsp. turbinado sugar
• 2 Tbs. honey
• 2 Tbs. hazelnuts, toasted, skinned, and finely chopped

Heat oven to 400°F.

Place first 5 ingredients in the bowl of a food processor and pulse to mix. Then add the butter to the flour mixture and pulse until the butter is the size of peas. Open the processor and drizzle the vanilla extract over the mixture. Pulse until the dough just comes together. Gather into a ball, press into a disk, wrap and refrigerate until firm – at least 30 minutes.

Press dough onto bottom and up sides of ungreased 9-inch tart pan with removable bottom. Prick bottom and sides of crust with fork. Bake 10 minutes or until light golden brown. Remove crust from oven.

Reduce oven temperature to 350°F.

In a large bowl, whisk the flour, granulated sugar, 1/2 tsp. of the cardamom, and 1/8 tsp. salt. Add the peaches, 1 Tbs. of the lemon juice, and the vanilla; toss gently to combine.

Assemble filling mixture in tart crust. Bake 32-40 minutes or until crust is golden brown and filling is set.

Meanwhile, in a small saucepan, bring the honey, the remaining 1/4 tsp. lemon juice, the remaining 1/4 tsp. cardamom, and 1/8 tsp. salt to a simmer. Cook for 1 minute, and then remove from the heat. Let stand 1 minute. Sprinkle the warm tart with the hazelnuts, and drizzle with the warm honey.

Serve warm or at room temperature with the whipping cream.