Pastry - can use bought sweet short pastry of course
2 cups (290g or 10oz) flour
1/4 cup (60g 2oz) sugar
125g (4 oz) butter, well chilled and roughly chopped
1 Traditional Free Range egg, lightly whisked
1 tablespoon chilled water
4-5 (600g 21oz) free stone peaches
3 tablespoons brown sugar
1 teaspoon vanilla extract
3 tablespoons apricot jam
1 cup fresh or frozen raspberries
1 Traditional Free Range egg, lightly whisked
icing sugar to dust
Place flour and sugar into the bowl of a food processor. With the motor running drop butter in piece by piece until the mixture resembles coarse crumbs. Add the egg and pulse until the pastry forms a ball. Add a little water as needed to help the dough to bind. Wrap pastry in plastic clingfilm and refrigerate until ready to use.
Or you can of course use bought sweet short pastry.
Halve peaches and finely slice. Toss in a bowl with the brown sugar and vanilla.
Warm the jam until liquid but not boiling.
Preheat the oven to 190 C.
Roll the dough out to a disc of approximately 30cm (12 inches) in diameter. Arrange the peach slices in interleaving circles to cover all but 5cm (2 inches) of pastry around perimeter. Drizzle with the jam and scatter over the raspberries. Fold the remaining ;pastry over the fruit, pleating as needed. Brush the pastry with egg wash. Bake for 25 minutes until pastry is golden and crisp. Serve warm dusted with icing sugar.
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