For best results, always weigh ingredients where a weight is provided
Instructions
Make pastry
Place the butter, icing sugar and flour in a food processor and pulse a few times until it looks like wet sand. Add the water 1 tablespoon at a time and continue to just pulse between each addition until the mixture just starts clumping together.
Turn the dough out onto a board and just pull the dough together and shape it into a disk. Wrap it in plastic wrap or baking paper and refrigerate for 1⁄2 an hour.
Preheat oven to 180C / 350F / 160C fan forced.
Lay out a piece of baking paper and lightly dust it with flour. Sit the pastry on top, then roll it out to make a large circle about 4mm in thickness.
Transfer the sheet onto a baking tray.
Brush with the beaten egg and use a fork to poke a few holes across the base. Refrigerate while you make the filling
Reserve the rest of the beaten egg
Make the filling
Mix together the sugar topping ingredients and set aside.
Cut each peach in half and remove the stone. Cut each half in half again, then each piece into 4. Each peach should give you 16 slices.
Arrange the slices of peach in a radial pattern over the pastry base, in 2 layers. Make sure to leave a clear edge all the way round about 1 ½ inches wide. Dot with the frozen raspberries.
Sprinkle over half of the sugar topping.
Carefully fold up the edges and press together where the edges overlap. Brush with the reserved egg.
Make cobbler topping
In a wide bowl (so you can get both hands in) mix together the flour, icing sugar, baking powder and salt. Add the butter and use your fingers to press it through the flour mix until you end up with a mixture like breadcrumbs or damp sand.
Add the milk and mix with a spoon to a wet dough.
Dollop the cobbler mixture all over the top of the tart then scatter over the remaining sugar topping.
Bake for 45-50 minutes until nicely golden and crisp on top. (if your pastry is browning too quickly, you can cover the edges with a little aluminium foil until the baking is complete.
Notes
I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
For best results you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
Author: Marie Roffey
Course: Afternoon Tea, Dessert, Snack, Sweets
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.