Peach and Raspberry (cakey type) Tart

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While it is true that winter is my favourite season of the year, I can’t help but feel a little enlivened by the warmer weather and the knowledge that summer is on its way. The shops are starting to supply summery fruits once more: mangoes, melons, apricots and other stonefruits, my favourite being the yellow peach. To celebrate the promise of all things summer, I decided it’s the perfect time to try out this simple and delightful recipe from my friend Jess. I love the way Jess does hospitality – simple and tasty food accompanied by no amount of fuss and flourish, she simply focusses on the folks she’s serving. This lovely dessert is the first of a number of affordable and tasty recipes contributed by Jess – costing no more than $5 and even less when peach season is in full swing.

  • 125g butter, softened
  • 1 cup / 220g caster sugar
  • 1 teaspoons vanilla
  • 2 eggs
  • 1 ½ cups / 220g self raising flour, sifted
  • 2 peaches, cut into thin wedges
  • 150g raspberries
  • 2 tablespoons icing sugar

1. Preheat oven to 160 degrees and line 22cm springform tin (not a tart tin – the first time I made this I used a loose-bottomed tart tin and it overflowed because the walls of the tin didn’t come up high enough).

2. Beat butter, sugar, vanilla until light and creamy. Add the eggs and beat well.

3. Fold in flour and put in tin.

4. Top with peaches and raspberries and sprinkle with icing sugar (you can do this randomly or with an ordered pattern. I tried to go with random, but seriously struggled not to order my randomness! The picture above shows a bit of both)

5. Bake 1 hour or until cooked through and serve with vanilla ice-cream, thick cream or good quality yoghurt.

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About foodthatserves

Welcome! My name is Jane and I'm a wife, mother and daughter of God. I love using my time to tell people about Jesus and cook food that gathers people together to glorify him. Here you'll find the recipes and resources I find most helpful: easy to make, modify and budget friendly. If you'd like to contribute a recipe that you've tested and fits these criteria please feel free to send your contribution to foodthatserves@gmail.com.

3 responses »

  1. I forgot to write, I normally use tinned peaches and it turns out well that way too. Thanks for sharing this recipe, Jane.

  2. I have made this recipe (originally by Donna Hay from her book Off the Shelf) literally hundreds of times. Its very versatile – makes a great dessert or morning/afternoon tea. It can be made in a square or rectangle cake tin lined with baking paper for easier and smaller serves. I keep tinned peaches and frozen raspberries on hand for just this recipe!

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