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Peach & Raspberry Tart

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This past weekend was filled with Memorial Day BBQs. We didn’t want to show up empty handed so we decided to make this beautiful, summery tart and bring it along to Chris and Andrea’s house. We baked it in the early afternoon and let it cool in the car as we drove. Bad idea! The car was filled with such a lovely smell that a chorus of stomach growls immediately erupted!

A few important notes about this recipe. First, it came from the Donna Hay Off the Shelf [7] cookbook.  Second, if you haven’t made a tart before, don’t be alarmed that the batter is very very thick before you put it into the springform pan. Third, it really is important that you go out and buy caster sugar (superfine baking sugar) and SELF-RAISING flour. If you use regular sugar and regular flour it simply does not come out tasting as fine. Now for the recipe…

Peach & Raspberry Tart Recipe

Prep Time: 15 mins  Cooking Time: 1 hour

Ingredients:
1 stick unsalted butter (softened)
1 cup caster (superfine) sugar
1 teaspoon vanilla extract
2 eggs
1 1/2 cups self-raising flower, sifted
2 peaches (halved and cut into wedges)
1 pint raspberries
2 tablespoons powdered sugar

Preheat oven to 325 degrees. Line a 9 inch round springform pan with parchment paper. Place the butter, sugar and vanilla in the bowl of an electic mixer and beat until light and creamy. Add the eggs and beat well. Fold in the flour and spoon the mixture into the tin. Top with the peaches and raspberries and sprinkle with powdered sugar. Bake for 1 hour or until a toothpick comes out clean. Remove from the tin and serve warm with vanilla ice cream.

Note: I used Trader Joe’s canned peaches. Just as nice!

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