Prep 25 mins + resting & cooling time | Cook 30 mins | Serves 6
1½ cups plain flour
100g butter, chilled and cubed
⅔ cup caster sugar
⅓ cup chilled water
1 egg white, lightly whisked
½ cup almond meal
750g (about 4 large) just-ripe peaches,
stone removed and cut into 1.5cm-thick slices
3 passionfruit, pulp removed
Icing sugar, for dusting
Greek-style natural yoghurt or whipped cream
STEP 1: To make pastry, place flour, butter and ⅓ cup caster sugar in a food processor. Process until mixture resembles fine breadcrumbs. Add chilled water and process until mixture comes together into a ball. Turn onto a lightly floured surface and gently knead until smooth. Wrap in plastic wrap and rest in the fridge for 30 minutes.
STEP 2: Preheat oven to 200°C/180°C fan-forced. Line a large baking tray with non-stick baking paper. Roll pastry out between 2 sheets of baking paper to form a 30cm circle. Place pastry onto prepared tray. Lightly brush with egg white and sprinkle with almond meal.
STEP 3: Combine peaches and 2 tbs caster sugar in a bowl. Toss to combine. Arrange peaches over pastry leaving a 6cm border around the edge. Fold pastry border over peaches, leaving centre peaches exposed. Brush pastry with egg white and sprinkle with remaining 2 tbs caster sugar. Bake tart for 30-35 minutes until pastry is crisp and pale golden. Set aside to cool for 15 minutes.
STEP 4: To serve, drizzle with passionfruit. Dust with icing sugar. Slice and serve warm or at room temperature with yoghurt or whipped cream.