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!
Ingredients
- 1 roll sweet shortcrust pastry
- 4 peaches stone removed & sliced
- ½ cup Barker’s Spreadable Fruit raspberry compote
- ¼ cup Alison's Pantry almonds sliced
- 2 tbsp honey
- 1 egg beaten
Instructions
- Preheat oven to 180°C.
- 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.
- 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.
- 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.
- Leave to cool for 10 minutes and serve warm with ice cream or yoghurt.