I grew up on a rural Northland dairy farm where Mum was a great baker, sewed all the clothes, and had a massive garden and orchard. She’s still mad keen on gardening and drives the development and day-to-day running of the gardens for the restaurant. As kids we were always raiding both the fruit from the orchards and Mum and Grandma’s cake tins. Mum often makes this tart with whatever fruit is in season. She likes this recipe in particular because the pastry is quick to make and it bakes up lovely and crisp. With or without ice cream, this tart is simply fantastic. So good, we use the recipe in the restaurant today. Good on you Mum!
– Bevan Smith
Dot’s Roast Peach and Blackberry Tart
For the pastry:
- 250g plain flour
- 2 tbsp caster sugar
- 180g unsalted butter, cold, cut into cubes
- 75ml ice-cold water
For the filling:
- 1 1/2 kg ripe peaches, quartered, stones removed
- 1 cup caster sugar, divided
- 2 tbsp cornflour
- 1 tsp vanilla extract
- 1-2 cups blackberries
- 1 tbsp butter, cut into tiny cubes
- Zabaglione Ice Cream
Prepare the pastry:
Process flour, sugar, and butter together in a food processor until mix resembles coarse breadcrumbs with some pieces of butter the size of small peas. Continue processing while adding just enough cold water until pastry starts to come together. Turn out onto a lightly floured bench top and gently work into a ball. If the pastry is still quite cold you can use it straight away, otherwise flatten the ball into a 4cm disk, wrap tightly in plastic wrap, and refrigerate for 30 minutes or up to two days before using.
Prepare the filling and bake:
Preheat oven to 180°C. On a lightly floured surface, roll out pastry to a 40cm circle then transfer onto a large oven tray lined with baking paper.
Gently toss peaches, three quarters of a cup of the sugar, cornflour, and vanilla in a large bowl.
Arrange peach filling in an even layer in the centre of the pastry, leaving a 6cm border all around. Fold pastry edges inwards towards the centre of the tart, folding and pleating as needed, then scatter blackberries over the peaches. Dot the top of the filling with butter, brush pastry with water, and sprinkle the remaining quarter cup of sugar all over the tart. Bake for 40-50 minutes or until pastry is golden brown and fruit is bubbling. Rest tart for 30 minutes before serving warm with zabaglione ice cream.
Tips: You can also make the tart with an equal weight of feijoas, gooseberries, cherries, or any other stone fruit.