Receta apricot tart

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Peach and Raspberry slice

185g (6.5 oz or 1.5 cups) plain (all purpose flour)
1.5 teaspons baking powder, plus an extra 0.5teaspoon extra
125g (4.5oz) butter, chilled and diced
115g (4oz or 0.5 cup) soft brown sugar
115g (4oz or 0.5 cup) caster (superfine) sugar
3 ripe peaches, peeled and sliced into wedges
90g (3.25 ozor 0.75 cup) raspberries - fresh or frozen
2 teaspoons natural vanilla extract
1 egg, lightly beaten
185ml (6fl oz or 0.75 cup) milk

Preheat the oven to 180C (350F/Gas 4). Grease and line thebase of a 20×30cm (8×12in) baking tray. Sift the flour and baking powder into a large bowl and then rub in the butter with your fingertips. Stir in both the sugars. Press half the mixture over the baseof the tin. Lay the peaches over the top and sprinkle with raspberries.

Add the vanilla extract, extra baking powder, egg and milk to the rest of the base mixture and stir well - don’t worry toomuch about lumps. Pour evenly over the top of the peaches and raspberries and bake for 1 hour. Cool in the tray and then cut into squares to serve.
3 years ago
Let me find the book and I will add itfor you!

Here you go!

Peach and Raspberry slice

185g (6.5 oz or 1.5 cups) plain (all purpose flour)
1.5 teaspons baking powder, plus an extra 0.5 teaspoon extra
125g (4.5oz) butter, chilledand diced
115g (4oz or 0.5 cup) soft brown sugar
115g (4oz or 0.5 cup) caster (superfine) sugar
3 ripe peaches, peeled and sliced into wedges
90g (3.25 oz or 0.75 cup) raspberries - fresh orfrozen
2 teaspoons natural vanilla extract
1 egg, lightly beaten
185ml (6fl oz or 0.75 cup) milk

Preheat the oven to 180C (350F/Gas 4). Grease and line the base of a 20×30cm (8×12in) baking tray.Sift the flour and baking powder into a large bowl and then rub in the butter with your fingertips. Stir in both the sugars. Press half the mixture over the base of the tin. Lay the peaches over the...