This free form tart is the easiest way to impress when it’s time for something sweet, and you’ll feel like a domestic goddess taking this showstopper out of the oven!

Serves 6-8 Prep Time 10 Minutes Cook Time 25 Minutes


1 roll sweet shortcrust pastry (we love Paneton)

4 peaches, stone removed and sliced

1/2 cup rapsberry compote (we love Barker’s Spreadable Fruit)

1/4 cup sliced almonds (we love Alison’s Pantry)

2 tbsp honey

1 egg, beaten



  1. Preheat oven to 180 degrees celsius.
  2. Lay the pastry sheet onto a baking tray. Place the peach slices into the center of the pastry, leaving a substantial border. Dollop the raspberry spreadable fruit amongst the peaches, then sprinkle over the almond slices and drizzle with honey.
  3. Fold the edges of the pastry over the fruit, working your way around the tart. The pastry should overlap and have a rustic look to it with some of the fruit still revealed.
  4. Brush the pastry crust with egg wash, then place in the oven. Bake for 20-25 minutes, or until the pastry is golden brown and the fruit has cooked.
  5. Leave to cool for 10 minutes and serve warm with ice cream or yoghurt.



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