I’m usually a traditional pie kind of girl, but I love the ease of these rustic tarts or galettes.
When you’re pushed for time or energy, or have some leftover dough, it’s so much easier than lining a pie dish and arranging a pretty crust.
I really loved peach pie when I first tried it, and wanted to give the combination of peaches and raspberries a try. It was yum! the peaches are super sweet and the raspberries tart and fresh.
And this was such a nice way to do it. The pastry was so deliciously crisp around the edges, the filling soft, the slices easy to cut and eat straight from your hand, like a pizza. Mmmm, pizza peach pie.
For the pastry
1 1/2 cups plain flour
1/4 cup caster sugar
125g cold unsalted butter, cubed (1/2 cup + 1 tbsp)
pinch of salt
1 egg yolk
2 tbsp cold water
For the filling
3 ripe yellow peaches
1/4 cup sugar
2 tbsp cornstarch
1/4 tsp salt
1 punnet raspberries (250g, 9 oz)
To make the dough, put the flour, sugar, butter and salt in a food processor or electric mixer fitted with paddle attachment. Mix on low speed until mixture resembles coarse breadcrumbs.
Add the egg yolk and cold water. Continue to mix on low until a dough forms. Gather the dough together and form it into a disc. Wrap it in plastic wrap and refrigerate for at least an hour. Meanwhile, get your filling ready.
For the filling, peel and thinly slice the peaches. In a medium bowl, combine them with the sugar, cornstarch and salt. Add the raspberries and mix very gently. Set aside.
When you are ready to bake, preheat the oven to 180 C and line a large tray with baking paper.
On a lightly floured surface, roll out your dough until it is about 5mm (1/4 inch) thick. Place it on the baking tray.
Spread the peach filling, gently so as not to smoosh the raspberries, across the tart, leaving a 4cm (2 inch) border around the edges.
Fold the edges in roughly, but making sure they are sealed.
Bake for about 35 minutes, until the tart is golden. Serves 6.