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Peach and Raspberry Tart



12 portion(s)


  • 200 grams raw sugar
  • 125 grams Butter, chopped
  • 1.5 teaspoons vanilla extract
  • 2 eggs
  • 210 grams Self Raising Flour
  • 2 peaches, halved, cut to thin wedges
  • 150 grams raspberries, frozen are fine
  • 2 tablespoons icing sugar, reserved from sugar above

Recipe's preparation

    Peach and Raspberry Tart
  1. Preheat oven to 160 degrees C. Line a 22cm round spring form cake tin with baking paper.

  2. Place sugar in Closed lid. Mill to icing sugar, 20 sec, speed 9.  Reserving 2 tablespoons aside for later.

  3. Add chopped butter and vanilla extract to Closed lid. Mix speed 5 until light and creamy.

  4. Add eggs through TM lid. Beat well. Speed 5, approx 30 sec.

  5. Add self raising flour to Closed lid. Mix until all ingredients are combined. Speed 5, 30 sec.

  6. Spoon mixture into prepared tin. Smoothing out a little. Top with the sliced peach and raspberries. Pressing some berries into the mixture slightly.

  7. Dust the top with the reserved icing sugar.

  8. Bake for 1 hour, or until cooked when tested with a skewer. Remove from the tin. Serve warm with a scoop of vanilla ice cream.


Accessories you need



My butter was cold. So when mixing the butter and sugar together, I set it to 50 degrees to warm the butter enough to make a light and creamy texture.

Frozen berries work well. You can press a few into the mixture if you prefer them through the tart rather than just on the top.

And I used the Goulburn Valley sliced peaches that i had in the fridge. Just scoop them out and drain them from the liquid before laying them on the cake.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Easy preparation, I cooked it

    Submitted by shab9 on 10. August 2014 - 19:52.

    Easy preparation, I cooked it in Cooking 7 microwave on combination mode with 180 power micro+ 180 *c for around 15mins.The edge of the tart was crumble n in the middle so soft and and spongy. i love it that way . accompanied with a cup of tea.Delicious and would adopt this recipe. my kids and husband like it a lot and it was so fast in microwave. i didnt need to wait for 1 hrs tmrc_emoticons.D

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  • Thanks for pointing that out

    Submitted by Christie Plunkett on 25. June 2014 - 11:32.

    Thanks for pointing that out Srarh foster. Flour quantity added. tmrc_emoticons.)

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  • Hello, this sounds yummy! 

    Submitted by srarh foster on 10. June 2014 - 13:56.

    Hello, this sounds yummy!  But can you please state the amount of flour?  Thnk you

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