Peach Raspberry Tart

• For the pastry dough:
• 1 1/2 cups flour
• 3/4 teaspoon salt
• 1/4 cup sugar
• 6 ounces cold butter, cut into pieces
• 3 tablespoons ice cold water
• For the fruit filling:
• 4 peaches, peeled and sliced (see note)
• 1/2 pint, raspberries
• 2 tablespoons butter, cut into pieces
• 1/4 cup sugar

1. Place a rimmed baking sheet onto the center rack of the oven. Preheat oven to 400u0b0.
2. To make the pastry dough, add the flour, salt and sugar to a deep bowl; whisk to combine. Scatter the butter pieces over flour mixture and use a pastry blender, two butter knives or your fingers to cut in the butter (this can alternately be done in a food processor). Sprinkle the cold water over the butter-flour mixture and stir with a fork until the dough forms a rough ball. Wrap in plastic and let rest in the refrigerator for 20 to 30 minutes.
3. On a lightly floured piece of parchment paper, roll the dough out into a 16-inch circle. Scatter the fruit over the dough, leaving a 4-inch border. Sprinkle the sugar over the fruit and dot with the pieces of remaining butter. Fold the dough border up and over to cover the fruit, forming a crust. Leaving the tart on the parchment paper, place it on the heated baking sheet. Bake 40 to 45 minutes, or until pastry is a deep golden and the fruit is bubbling in the center. Let cool for 10 to 15 minutes. Serve warm or at room temperature.

pastry, flour, salt, sugar, cold butter, water, peaches, raspberries, butter, sugar

Taken from food52.com/recipes/461-peach-raspberry-tart (may not work)