Peach and Raspberry Tart


Peach and Raspberry Tart

125 g butter, softened
1 cup caster sugar
1 teaspoon vanilla extract (not essence)
2 eggs
1 ½ cups SR flour, sifted
2 peaches, halved and cut into thin wedges
150g raspeberries (frozen is fine)
2 tablespoons icing sugar

Preheat oven to 160 (my oven is fan forced so I set it at 150).
Line 22cm spring form tin with baker paper.

Place sugar, butter and vanilla in bowl of electric mixer and beat until light and creamy (this takes a few minutes, has to be quite pale and creamy).

Add eggs and beat well. Fold in flour and spoon the mixture into tin. Top with peaches and raspberries and sprinkle with icing sugar.

Bake for 1 hour or until tart is cooked when tested with a skewer.

Remove from tin and serve in wedges with dollop of ice cream.

Serves 8-10

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