Peach and raspberry tart

1.To make pastry, place flour, sugar, salt and butter into a food processor; process until mixture resembles fine breadcrumbs.

2.With motor running, add water, 1 tablespoon at a time, until dough comes together. Kneed into a ball and wrap in plastic; chill 30 minutes in the refrigerator.

3.To make the filling, cream butter and caster sugar; add egg and vanilla, mixing well to combine. Fold in almond meal and flour. Transfer to a bowl; chill until needed.

4.Roll pastry out between two sheets of baking paper until 3mm thick.

5.Remove top sheet of paper and turn pastry out into a 24cm removable-base tart tin; remove remaining sheet. Press pastry into tart tin evenly; trim away any excess pastry. Transfer tart shell to freezer 15 minutes.

6.Preheat oven to hot, 200°C.

7.Place a sheet of baking paper over tart shell; fill with baking weights. Blind-ake 15 minutes. Remove paper and weights; bake a further 5 minutes, or until shell is just starting to colour. Remove and leave to cool completely.

8.Lower oven temperature to 175°C.

9.Spread filling evenly over tart base; arrange peaches and raspberries on top. Bake 50-60 minutes, or until filling is golden brown.

10.Leave to cool 10 minutes; dust with icing sugar.