Peach and Rhubarb Tart

For Filling:

2-3kg of peaches

600g of rhubarb

zest from one lemon

juice from one lemon 

Cinnamon (optional)

For pastry: 

125g of butter (cubed)

1 1/2 cups of flour

1/2 cup of icing sugar

1 egg yolk

2 Tbs of cold water 

For Crumble:

1 1/2 cups of oats

1/2 cup brown sugar

100g of soft butter

2 tsp of cinnamon 

Add all the filling ingredients in a pot and a put on a low heat for about an hour.

For the pastry, mix the butter, flour and sugar until the mixture resembles fine bread crumbs. Add the egg yolk and 2tbs of water and mix until a dough forms. Take the dough out and on a lightly floured surface, roll it into a ball - Cover it up and let it sit in the fridge for about 30 mins.

While the dough is in the fridge, make your crumble by mixing all the ingredients in a bowl. Check your tart filling and add any necessary flavour (a pinch of cinnamon always adds a nice touch). Proof your tart dish with a bit of butter to prevent any sticking.

Take the dough out of the fridge and on a lightly floured surface, roll the dough to roughly 11 inches (27cm) and gently place it in your already proofed 9-inch tart dish (22cm). Get rid of any excess pastry and then put your tart dish back in the fridge for another 15 minutes to prevent any shrinking while the tart bakes.

Blind Bake your pastry by covering up the pastry with baking paper and adding some baking weights or uncooked rice/ beans on the paper - bake on 180C for 15 mins.

Remove pastry shell from the oven, add your filling and your crumble on top - Then bake for another 30 minutes.

Serve with ice cream or whipped cream.