Peach and Macadamia Crostata

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Perfect use of seasonal fruit in a informal yet impressive desert.

For the peach mixture
900g ripe peaches or plums, cut into sixths and pitted
75g soft brown sugar...
25g almond meal
1 egg, lightly whisked
Demerara sugar, to sprinkle
35g whole macadamias, toasted
Whipped cream, to serve.
For the pastry
225g plain flour, plus extra
2 tbsp caster sugar
1/4 tsp salt
125g unsalted butter, chilled, diced
60ml chilled water.

For the pastry, combine the flour, sugar and salt in a food processor until mixed. Add the butter and pulse to form large crumbs.
Add the water, a little at a time, and pulse to form a dough. Pull together on a lightly floured workspace and shape into a disc.
Cover with plastic wrap and refrigerate for at least 45 minutes.
Preheat the oven to 200°C and line a baking tray with baking paper.
In a medium bowl, toss the peaches and brown sugar together, and set aside.
Roll out the pastry on a lightly floured work surface to a 30cm round and transfer to the prepared tray.
Sprinkle over the almond meal, leaving a 5cm border around the edge.
Mound the peaches and their juices over the top of the almond meal, leaving the edges untouched.
Fold the edge of the pastry up and over the plums, leaving an open circle in the middle. Gently press the pastry where it folds on itself to help support it. Brush pastry edges with a little beaten egg and sprinkle with demerara sugar.
Bake for 40–45 minutes, or until the pastry is golden and the peaches tender. Remove from the oven and cool for 15 minutes on the baking tray.
Scatter over the macadamias, slightly crushed, and dollop cream in the middle of the tart. Serve immediately, cut into wedges.

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