Peach and Raspberry Tart
125g softened butter
1 cup caster sugar
1 teaspoon vanilla extract
1 1/2 cups self raising flour, sifted
2 peaches, skin removed, halved and cut into thin wedges (or 1 tin of peaches in clear juice - drained)
150g punnet fresh raspberries (can also use frozen berries, unthawed)
2 tablespoons of icing sugar
Preheat oven to 160C. Line a 22cm round cake tin with a removable base with baking paper.
Place butter, sugar and vanilla in a bowl and beat until light and creamy. Add eggs one at a time and beat well. Fold in the flour and spoon the mixture into the tin. Top with the peaches and raspberries and sprinkle with the icing sugar.
Bake for 1 hour or until the tart is cooked when tested with a skewer. Remove from the tin, sprinkle again with icing sugar and serve warm cut in wedges. This is deliciously chewy in some bits, and gooey like custard in others - divine!
ps. I had only a few raspberries left in the punnet... so only added a small handful. I also used a 25cm tin (as I don't have a 22cm one!), so my cake was a little thinner, but every bit as lovely.