Ingredients
250g tub spreadable cream cheese
1 free-range egg, separated
Finely grated zest of ½ lemon
1 tsp vanilla extract
½ x 250g punnet strawberries, hulled, thickly sliced
1 large yellow peach, stoned, halved, thinly sliced
¼ cup caster sugar
1 Tbsp raw sugar
Double cream, to serve
Pastry
1½ cups plain flour, plus extra to dust
½ cup almond meal
¼ cup icing sugar mixture
Finely grated zest of ½ lemon
Pinch of fine salt
100ml extra virgin olive oil, light flavour
2 Tbsp lemon juice
2 Tbsp iced water
Method
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To make pastry, combine flour, almond meal, icing sugar, zest and salt in a large bowl.
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Pour in oil, juice and water, and mix with a wooden spoon until almost combined. Transfer to a clean surface and use your hands to knead into a ball, then shape into a disc. Wrap in plastic wrap and refrigerate for 1 hour.
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Preheat oven to 220 degrees C fan-forced (240 degrees C conventional). Put an empty large oven tray into oven to heat.
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Meanwhile, lightly dust dough with extra flour, then roll out between 2 sheets of baking paper to form a rough oval, about 40 x 35cm. Remove top sheet of paper and neaten pastry edges with fingertips.
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Combine cream cheese, egg yolk, lemon zest and vanilla in a medium bowl until smooth. Spoon into centre of pastry. Spread to coat, leaving a 5cm pastry border.
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Put strawberries and peaches in a large bowl. Add caster sugar and toss. Decoratively arrange fruit on top of cheese layer.
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Gently fold bare pastry edges towards centre of tart, partially covering filling. Lightly beat egg white and brush pastry edge with a little egg white, then scatter with raw sugar. Carefully transfer tart, still on the paper, onto the hot tray. Bake for 35 minutes or until pastry is golden brown. Set tart aside for 30 minutes to cool, then serve with cream on the side.
