Instructions

Start by making your pastry: add the flour, brown sugar, salt and butter in a large bowl and mix together with an electric mixer until it has a breadcrumb-like texture. Crack your egg into a dish and whisk with a splash of milk, add about three-quarters to the pastry (the rest will be a glaze). Mix gently until it starts to come together. You can also do this in a food processor, but be careful not to over mix it. If the mixture doesn’t look like it is coming together (not all eggs and flour measurement is created equal), add in a couple teaspoons worth of milk.

Get your hands into the bowl and bring the mixture together and then start to knead it (or roll out onto a floured work surface, if you prefer) for a couple of minutes until it becomes smooth. Wrap tightly and chill in the fridge for at least half an hour.

Preheat your oven to 200ºC.

Chop your peaches and apricots into thin slices. Add the chopped fruit to a bowl with the lemon juice, cornflour, cinnamon and any juices that have spilt onto the chopping board. Mix gently with your hands.

Roll out your pastry to a circle approximately 30cm (12 inches) across.

Leave a six-centimetre gap on either side (so you can fold over the edges), then add in your fruit. If you’re doing the slices in neat circles, do a rough layer and then a much more precise layer on top - with a little overlap with every slice of fruit.

Fold over the pastry sides.

Paint the top with the egg wash glaze mixture and then scatter liberally with demerara sugar.

Bake in the centre of the oven for 35-40 minutes, or until golden on the edges.

Cool for about 10 minutes on the tray, then transfer to a wire rack to cool completely.