Peach, Thyme & Pine Nut Crostata

The dough of this Southern Italian-inspired crostata is only roughly kneaded, so that it becomes nicely crumbly. Crunchy, fruity and herby, it’s quite delicious with a strong espresso for an afternoon tea treat.

Serves 8

1 cup spelt flour, plus extra for

dusting

¼ cup sugar

125g cold unsalted butter ¼ cup crème fraîche, plus

extra to serve

TOPPING

3-4 thyme sprigs 4 large peaches ¼ cup sugar

1 tbsp cornflour 2 tbsp breadcrumbs 2 tbsp pine nuts 1-2 tbsp apricot jam

For the dough, mix the flour, sugar, butter and crème fraîche with a generous pinch of salt until it resembles coarse breadcrumbs.

Add 2-3 tbsp of cold water and knead everything quickly into a dough. (The dough should not be too well kneaded; there should still be small pieces of butter, about the size of a pea visible, which makes the dough nice and tender.) Wrap and chill for 60 minutes.

In the meantime, pluck the thyme leaves from the sprigs. Wash, halve and stone the peaches and cut the halves into thin slices. Mix the peach slices in a bowl with the sugar, thyme leaves and cornflour, then set aside for 20 minutes.

Preheat the oven to 220°C (200°C fan forced). Cover a baking tray with baking paper. Roll out the dough on a floured surface to a 32cm circle.

Place on the baking tray, and sprinkle the dough base with the breadcrumbs.

Spread the peaches on top, leaving a 4cm border. Fold the edge of the dough loosely over the peaches, then sprinkle the pine nuts on the peaches.

Bake for 30-35 minutes, until the dough is golden brown. Remove, then spread the peaches with jam. Serve with a big dollop of crème fraîche.

“MAKING CAKE IS ONE OF THE EASIEST THINGS IN THE WORLD.” PAUL HOLLYWOOD