Peach and Blueberry Crostata

Place flour and ¼ cup ground almonds in a food processor, add butter and blend until mixture resembles breadcrumbs. Add water, pulsing as necessary, until pastry just comes together. Remove and roll out onto a floured surface to a circle approximately 40cm in diameter. Use to line a large flan dish or pizza tray 30cm in diameter, allowing the edges of the pastry to overhang and prick the base with a fork. Combine remaining almonds, egg whites and caster sugar and spread over base of pastry. Combine blueberries, extra caster sugar and cornflour together and spread over pastry. Arrange peach slices decoratively on top. Turn the overhanging pastry in, covering the edge of the fruit, and crimp decoratively. Brush pastry with egg yolk and sprinkle with raw sugar. Bake at 200°C for 30 minutes until pastry is golden, re-positioning onto the base of the oven for the last 5-10 minutes to brown the base. Allow to cool slightly and serve warm or cold with double cream.