Serve with a little vanilla ice cream or pouring custard.
300g plain flour, and more for rolling
50g icing sugar
1/4 tsp baking powder
1/2 tsp salt
200g unsalted butter, cold
1 medium egg, separated
100ml cold milk
8 ripe peaches, skinned and cut into big chunks
2 dessert apples, peeled, cored and grated
2 tbsp arrowroot
225g raspberries
sugar, granulated or caster
Put the flour, icing sugar, baking powder and salt into a bowl and rub in 50g butter. Chop the remaining butter into 1 cm cubes and toss this through. Mix in the egg yolk and milk to make a rough dough. Chill for 30 minutes then roll into a 40cm rectangle. Fold it in by thirds, roll it out the same and fold in again. Chill another 30 minutes then repeat the double rolling and folding twice more at 30 minute intervals. Roll two-thirds of the dough to line the base and sides of a 24cm deep flan tin in a single sheet. Mix the peaches, apple, 1 tbsp sugar and arrowroot with the raspberries. Spoon into the case, make a lattice top with the remaining pastry. Brush with egg white, dredge with sugar, bake at 210°C/fan 190°C/410°F/gas 6 1/2 for 20 minutes then at 170°C/fan 150°C/335°F/gas 3 for 50 minutes until the middle juices are hot. Leave until cold before slicing.
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