This Peach & Raspberry Tart 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.
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 peaches but you can use fresh if you like) 150g raspberries (I used frozen, but again fresh is fine)
1. Preheat oven to 160 degrees Celsius. Grease and line a 20cm cake tin with baking paper.
2. In a medium bowl combine butter, sugar and vanilla. Beat with an electric mixer until light and creamy.
3. Add the eggs and beat after each addition.
4. Fold in flour until combined. Pour the mix into the prepared tin and top with your fruit. Or get your child to do it.
5. 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.