- 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
Preheat oven to 160 degrees C. Line a 22cm round spring form cake tin with baking paper.
Place sugar in . Mill to icing sugar, 20 sec, speed 9. Reserving 2 tablespoons aside for later.
Add chopped butter and vanilla extract to . Mix speed 5 until light and creamy.
Add eggs through TM lid. Beat well. Speed 5, approx 30 sec.
Add self raising flour to . Mix until all ingredients are combined. Speed 5, 30 sec.
Spoon mixture into prepared tin. Smoothing out a little. Top with the sliced peach and raspberries. Pressing some berries into the mixture slightly.
Dust the top with the reserved icing sugar.
Peach and Raspberry Tart
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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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