Peach & raspberry CROSTATA

Treat your tastebuds with this delicious rustic winter pie SERVES 6 PREP 40 MINS + CHILLING COOK 35 MINS Preheat oven to hot, 200°C. Place 4 peaches, sliced into 6 wedges, 125g raspberries, 55g caster sugar, ½ tsp cinnamon and zest 1 small lemon in a large bowl and toss gently combine. Join 2 sheets puff pastry. Cut into a 30cm circle. Transfer to a lined oven tray. Prick with a fork and brush lightly with 1 whisked egg white. Sprinkle 55g almond meal in centre and, leaving a 6cm border around edge, arrange peach mixture on top, reserving any remaining syrup. Roughly pleat pastry over peach mixture, leaving centre exposed. Brush pastry with remaining egg white and sprinkle over 2 tbsp demerara sugar and 25g flaked almonds. Bake 30-35 mins until golden and puffed. Allow crostata to cool a little before drizzling over any remaining syrup and dusting with icing sugar. Serve with ice-cream or creme fraiche.