Two Fruit Open Pie
1 hr 35 min.
Pre-heat the oven to 190°C | 375F | gas 5.
Lightly flour a work surface and roll the pastry out on it into a round roughly 1/2 cm in thickness. Use it to line an 8 inch glass heatproof fluted tart tin.
Press the pastry into the base and sides well, then prick the base all over with a fork. Use a sharp knife to remove any excess, overhanging pastry.
Line the pastry with greaseproof paper and fill with baking beans. Chill for 15 minutes.
Remove the pastry from the fridge and bake it for 12-15 minutes until it starts to colour at the edges.
Remove from the oven and discard the greaseproof paper and baking beans. Return to the oven for a few minutes to brown the base.
Remove from the oven once browned and let the pastry cool in its tin set on top of a wire rack.
Prepare the batter by combining the milk, cream and vanilla pod in a saucepan and bringing up to a simmer. Remove from the heat and allow the flavours to infuse.
In a large bowl, whisk together the egg yolks and whole eggs until light and frothy. Add the sugar and whisk again until well blended.
Fold in the flour until incorporated and remove the vanilla pod from the infused milk mixture.
Gradually add this mixture to the egg mixture and whisk until smooth. Arrange the peach slices in concentric circles inside the cooked pastry.
Dot the raspberries evenly around the peaches, then pour the batter filling into the pastry.
Reduce the oven to 150°C | 300F | gas 2 and bake the tart in the oven for 25-30 minutes until the filling has just set.
Remove from the oven once set and let it cool on a wire rack before serving.