Sort ingredients
kieranhoggan
QR Code
Listen
Pdf
To make the pastry, pulse the flour and butter together in a food processor to the texture of breadcrumbs, then pulse in the caster sugar and lemon zest. Add the egg yolk and 2 tbsp ice-cold water and pulse again until it just begins to come together into a dough (add more water if it’s too dry, but only 1 tsp at a time). Tip the dough onto a clean work surface and shape into a disc. Wrap in clingfilm and chill for 30 mins.
Preheat the oven to gas 6, 200°C, fan 180°C. Roll the pastry out on a lightly floured surface into a 25cm circle and transfer to a large baking tray lined with nonstick baking paper. Arrange the peaches and raspberries over the pastry, leaving a 5cm border around the edges.
Gently bring the pastry border up and over the fruit, so the edges are enclosed. Lightly brush the exposed pastry with the beaten egg, then scatter over the demerara sugar. Bake for 30-35 mins until the pastry is golden and the fruit soft and lightly caramelised. Put the apricot jam in a small bowl and microwave for 10 secs to warm and loosen. Stir, then brush over the fruit and leave to cool for 5 mins before serving with vanilla ice cream, if you like.