About this recipe:The perfect tart to serve during the summer months. A sweetcrust pastry case is filled with apples, peaches, pear and raspberries, before being topped with a pecan crumble and baked to perfection. Serve with a good quality vanilla ice cream.
1 (23cm) unbaked sweet pastry case
3 fresh peaches
150g caster sugar
1 teaspoon ground cinnamon
3 tablespoons plain flour
75g dark brown soft sugar
100g plain flour
90g unsalted butter
60g chopped pecans
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Method Prep:20min › Cook:35min › Ready in:55min
Preheat oven to 200 C / Gas 6.
Peel, core and slice peaches, apples and pears. Place into a large bowl. Add raspberries, caster sugar, cinnamon and 3 tablespoons flour. Mix .
Mound fruit mixture into the pastry case.
In a medium bowl, combine 100g flour, butter, dark brown soft sugar and chopped pecans. Mix until crumbly and sprinkle on top of fruit.
Bake at 200 C / Gas 6 for 35 to 40 minutes or until done.