Method

• To make the pastry – put the flour and sugar in a food processor, add the cold butter and pulse until the mixture resembles coarse crumbs
• Add the milk and pulse until the mixture just holds together
• If too dry add a drop or two more of milk
• Remove from the food processor and bring together on your work surface
• Wrap in clingfilm and refrigerate for at least 20 -30 minutes
• (Pastry can be made by hand
• ) Preheat the oven 190C Topping Slice the peaches into even sized wedges and place into suitable sized bowl, add the brown sugar and toss together
• Set aside
• Remove pastry from the fridge and roll out on sheet of lightly floured baking paper to form a 30-35 cm diameter round
• Transfer the pastry onto a baking tray
• Spoon the marmalade in a circle allowing a 5 cm edge
• Now arrange the peaches evenly over the marmalade
• You can either do this rustically or arrange them in a neat overlapping circle
• Gently fold over the extra pastry around the edges of the tart and pinch them to make sure the juices from the fruit don’t escape during cooking
• Scatter some sugar over the pastry
• Bake for 30-40 minutes or until the pastry is golden and the fruit is oozing with juices
• Cool slightly before eating