This is the ultimate Summer tart. It’s so easy to put together, looks gorgeous and tastes amazing.
Baking doesn’t happen to be complicated and fussy. I love recipes that deliver maximum results with minimal faff. That’s the holy grail of cooking isn’t it?
Of course you can make your own shortcrust pastry but seeing as this is called “lazy” Summer tart…this recipe calls for the shop bought variety. This might be lazy but it means you can pull this whole thing together in less than five minutes and then just bung it in the oven.
I love this hot from the oven with big scoops of ice cream served on the top, but it’s also wonderful served cold, sliced up and served on picnics.
- 1 pack of shortcrust pastry
- 6 peaches, sliced
- 2 handfuls of raspberries
- 3 tbsp caster sugar
- 3 tbsp flour
- 1 egg + handful of sliced almonds + 1 tbsp caster sugar
- 1 tsbp apricot jam, melted (optional)
- Preheat the oven to 200C
- Lay a piece of greaseproof paper out and roll out your pastry on top, or simply unwrap it if you went for the ready rolled variety. If rolling – aim for a rough oblong shape but don’t stress too much, we are going for rustic
- Slide the pastry (on the greaseproof paper) onto a large baking sheet
- In a bowl toss together the peaches, raspberries, sugar and flour
- Tip the fruit onto your pastry
- Roughly fold up the edges of the pastry. Brush the edges with the beaten egg, sprinkle with the sliced almonds and the caster sugar.
- Pop into the oven and cook for 25 – 35 minutes depending on your oven. You want the pastry to be golden and gorgeous so keep checking it and remove from the oven when you’re happy with it.
- I like to spread a little melted apricot jam on the top of the fruit after I’ve taken it from the oven for a bit of gloss and another layer of flavour.
- Serve with vanilla ice cream and just don’t whatever you do, tell anyone how easy it was to make.