This is hands down our favorite summer dessert. The first time I made it, we inhaled the whole thing, then looked around and said, “Where’d it go?” So I made a second one that same day. It’s super easy, so why not? Serve it warm with vanilla ice cream for dessert; serve leftover tart (if there is any) for breakfast the next day.

Ingredients:

  • 4 oz. butter, softened
  • 1 cup sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1 1/2 cups self-raising flour, sifted
  • 1 to 2 peaches, cut into thin slices
  • 5 oz. raspberries
  • 2 Tbls. powdered sugar (optional)

This is all you need for the best summer dessert!

 

 

  1. Preheat oven to 325°F.
  2. Line a 9-in. cake pan with parchment paper. (I like the paper to go up the sides so later I can just lift it out of the pan.)
  3. Beat the butter, sugar, and vanilla.
  4. Add the eggs and beat well.
  5. Fold in the sifted flour.
  6. Spoon the batter into the cake pan. (It will be stiff, not pourable, and you’ll have to spread it with a spatula.)
  7. Crowd as many peach slices and raspberries on top as you can. (I aspire to two whole peaches and the raspberries but there’s never enough room.)
  8. Sprinkle with the powdered sugar, if desired.
  9. Bake for about 1 hour and 5 minutes or until tart tests done with a toothpick.
  10. Use the parchment paper to lift the tart from the pan and cool on a rack–but eat it warm!

 

I use a small sieve to quickly sift some flour, then scoop-and-level to measure it.

Sometimes I push some of the peaches and berries into the batter a bit to make room for more.