PEACH BLUEBERRY GAIETTE

• porsi: 6-8

Bahan-bahan

150g plain flour, chilled in the freezer for

30 minutes

½ tsp salt

120g cold butter, cubed

4 tbsp sour cream

2 tsp fresh lemon juice

60mI ice water

For the filling:

2 large peaches, pitted and thinly sliced

50g blueberries

50g demerara sugar, plus extra for

sprinkling

1 egg, beaten with 1 tbsp milk

To serve:

Vanilla ice cream, whipped cream or custard

Petunjuk

1 Combine the salt and flour in a large mixing bowl. Rub in the butter until the mixture is crumbly.

2 In a small bowl, whisk together the sour cream, lemon juice and water. Stir this into the flour mixture until it comes together as a dough — be sure not to over-mix.

3 Turn the dough out onto a work surface and shape into a disc. Wrap in cling film and refrigerate for one hour.

4 Preheat the oven to 200°C/180°C fan/ gas mark

6 and line a baking tray with parchment paper

5 In a bowl, toss the peaches, blueberries and brown sugar until combined.

6 Roll the dough out on a floured work surface until it is about 30cm round. Transfer the pastry to the baking tray.

7 Arrange the peaches over the dough, leaving a 5cm border. Fold the border over the filling, pleating the edge to make it fit and leaving the centre open.

8 Brush the crust with the beaten egg and sprinkle with sugar. Bake for 40-45 minutes until the crust is golden brown and the mixture is bubbling. Serve with whipped cream, vanilla ice cream or custard.