Rhubarb, Raspberry & Blueberry Tart

1½ cups whole wheat pastry flour
½ cup all purpose flour (or white whole wheat flour)
½ cup hazelnut meal
2/3 cup coconut palm sugar, divided
¼ teaspoon salt
¼ cup extra virgin olive oil
¼ cup hazelnut oil (or high-oleic safflower oil)
¼ cup cold water
3 cups sliced rhubarb
3 cups raspberries
1 cup blueberries
1 ½ tablespoons cornstarch
¼ to ½ teaspoon freshly grated lemon zest
½ teaspoon freshly grated ginger, optional
1 teaspoon raw (turbinado) or demerara sugar, for sprinkling

Heat the oven to 350 degrees.

Mix the flours, hazelnut meal, 2/3 cup sugar and salt. Gradually drizzle oil on top, mixing with your fingers until the mixture is crumbly. Gradually add water until the dough comes together (add a little more water if necessary.) Divide into two balls and set aside.

Roll out each ball of dough directly on a rimless baking sheet, to about a 10-inch diameter.

In a medium bowl, mix the fruit, remaining 1/3 cup sugar, cornstarch lemon zest and ginger (if using). Do not let the mixture sit for long – get it into the crust immediately.

Using a slotted spoon, transfer half the fruit filling onto each crust round, leaving an inch or more of dough uncovered. Spoon  the liquid from the bottom of the bowl onto the fruit, but don’t use quite all of it – you want to moisten the filling but not to the point that a lot of juice starts running off the edge of the crust. Quickly loosen the dough all around the edge with a pastry lifter, then fold over gently with your hand. Sprinkle the dough edges with the raw sugar.

Bake for 45 minutes, until the dough is deeply golden and the filling is bubbling. Cool before serving.