6 peaches, halved and cut into wedges
1 tbsp rosemary, chopped
1 tbsp full cream milk
2 tbsp demerara sugar
150g caster sugar
3 eggs, reserve 1 for egg wash
20g plain flour
180g almond meal
600g plain flour
180g icing sugar
½ tsp salt
250g butter, chilled and cut into cubes
160g sour cream, chilled
2 egg yolks
2 tbsp iced water
To Serve: vanilla ice cream
1To make pastry, place flour, icing sugar, salt, butter and sour cream in a food processor and process until mixture has the texture of a fine crumb. Add egg yolks and water and process until pastry just comes together.
2Place pastry on a lightly floured surface and bring together gently until it forms a ball. Divide pastry into 2 and rest in refrigerator for at least 1 hour.
3Return to lightly floured surface and roll each ball out into a large rectangle until 1cm thick. Chill until ready to use.
4For almond base, place butter, caster sugar, 2 eggs, flour and almond meal in a food processor and process until smooth.
5Preheat oven to 200°C. Place one sheet of pastry on a large baking tray lined with baking paper. Spread almond mixture over evenly and top with peaches, raspberries and rosemary. Top with remaining pastry sheet scored in a diagonal direction.
6Whisk remaining egg with full cream milk to make egg wash.
7Brush top of pastry with egg wash and sprinkle with demerara sugar. Bake for 20 minutes or until golden and crisp. Serve hot with ice cream.
As always matching a dessert and a dessert wine is a fraught exercise. Here it’s the fresh fruitiness of the peaches and zip of the raspberries that set the scene with the tang of the sour cream toning down the sweetness of the tart. The balance of the wine’s floral, citrus fresh sweetness and acidity is impeccable and in harmony with the tart’s peach and raspberry flavours.