Peach & Raspberry Tart
Make the most of summer fruits with this simple free form tart.
Makes two medium sized tarts
Serves: 6 – 8
NOTE: *If you want to add some decorations to the tarts slice a 3cm strip from the short end of the pastry sheet prior to cutting in half. From the strip cut stars, flowers or whatever shapes you like. Roll leftover pastry trim into small balls for further decoration.
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Step 1 - click here to display
Preheat oven to 200°C (180°C fan-forced).
Place cream cheese, sugar, vanilla bean, zest and yolk together in a small food processor, beating until mixture is smooth and well combined.
Step 2 - click here to display
Place pastry sheet on bench and lightly dust with flour, cut sheet in half to give you two squares*.
Place each square on a tray lined with baking paper. Spread half the cream cheese filling over one sheet of pastry, leaving a 3cm border, repeat with the other sheet. Now evenly divide the peaches and raspberries between the two sheets.