Check out our photo a day

Delectably delicious: Peach & raspberry tart

Fat Mum Slim /

Peach & raspberry {you seriously have to make this!}

This is an old favourite of mine that I’ve been making for over 10 years now. TEN YEARS. Have I actually been cooking that long? Actually longer, but ten years sounds like forever. It’s a Donna Hay recipe, from one of her many cookbooks.

We had family over last night and after not making this for a long time, Lacey and I whipped it up. She eagerly placed the fruit on top while I tried not to get all perfectionist on her and remove it and place it again. She did good.

I know everything I make seems to have raspberries in it. I’m crazy about those little bursting bubbles of sweetness, but if you’re not – pick another fruit combination. Perhaps blueberry and pear? Apple and strawberry? Seriously it could be anything you have in the fruit bowl.

Peach & raspberry {you seriously have to make this!}

125g butter, softened
1 cup caster sugar
I teaspoon vanilla extract
2 eggs
1 1/2 cups self-raising flour
2 peaches, halved, cut into thin wedges {I used tinned peached but you can use fresh if you like}
150g raspberries {I used frozen, but again fresh is fine}

♥ Preheat oven to 160 degrees Celsius. Grease and line a 20cm cake tin with baking paper.
♥ In a medium bowl combine butter, sugar and vanilla. Beat with an electric mixer until light and creamy.
♥ Add the eggs and beat after each addition.
♥ Fold in flour until combined. Pour the mix into the prepared tin and top with your fruit. Or get your child to do it.
♥ Place in the oven and cook for an hour.

Note: The middle will sink. Unless you have some magic skillz. It’s done it every time for me, but I kinda like it. It means the middle is deliciously soft and perfect, and the outside has a chewiness to it that I adore.

Peach & raspberry {you seriously have to make this!}

What’s your favourite fruit right now?