Dessert for the dinner party: peach and raspberry tart from Donna Hay's Off the Shelf. Eaten with ice cream... and so quickly consumed out of the oven that I didn't get a final picture of it!!! The photo is taken after pressing the fruit into the batter, before sprinkling sugar on top.
125 g butter
1 cup sugar
1 teaspoon vanilla
1 1/2 cups plain flour, sifted
3 teaspoons baking powder
2 peaches, sliced
100 g raspberries
2 Tablespoons icing sugar
Preheat oven to 160C (325F). Line a 23 cm (9") round cake tin with removable base with baking paper. Beat butter, sugar and vanilla until light and creamy. Add eggs and beat well. Fold in flour and spread resulting thick batter into cake tin. Top with fruit and sift icing sugar over. Bake 50-60 minutes until tart is cooked when tested in middle. Serve warm with ice cream.
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