Ingredients

225g plain flour
40g icing sugar
115g butter, chopped
500g apricots, stoned & halved
200g raspberries
75g caster sugar, or to taste
1 tablespoon milk
Thick cream , to serve

Method

Process flour, sugar & ½ teaspoon salt in a food processor until well combined, add butter & pulse 5 – 7 times in 1-second bursts, or until mixture resembles bread crumbs. Add 2 – 2 ½ tablespoons cold water & process until pastry comes together, stopping the machine before the dough becomes a solid mass.

Gently knead dough on a lightly floured surface until smooth. Wrap in plastic wrap & refrigerate for at least 1 hr.

Combine apricots, raspberries & sugar in a large bowl.

Roll out pastry on a lightly floured surface to form a 35cm round & place on a baking sheet. Top with fruit, leaving a 5cm border around the edge. Fold the pastry border over fruit exposed in the centre. Lightly brush dough with milk & bake at 190ºc for 30 – 35 min or until golden. Serve warm or at room temperature with thick cream.