Peach And Blueberry Tart With Pecan Crust Ii

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3/4 cup pecan halves

1 cup whole wheat pastry flour

2 tsp freshly grated lemon zest

1 egg white, beaten

2 tbsp canola oil

2 tbsp cold water

3/4 cup all-fruit peach preserves

1 1/2 tbsp cornstarch

1 1/4 lb firm ripe peaches, sliced

3/4 cup blueberries

1/8 teaspoon salt

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