Peach & Cranberry Filled Tart Slices



  • 250 ml (1 C) self-raising flour
  • 125 ml (½ C) cake flour
  • 65 ml (¼ C) caster sugar
  • 80 g (⅓ C) butter, cut into blocks
  • 1 egg, lightly beaten with a fork
  • 60 ml (¼ C) milk


  • 80 ml (⅓ C) Rhodes Apricot Jam Superfine
  • 1 x 825 g can Rhodes Peach Slices in Syrup, drained
  • 2.5 ml (½ t) ground cinnamon
  • 2.5 ml (½ t) ground nutmeg
  • 30 g (¼ C) dried cranberries

Pastry Wash

  • 15 ml (1 T) milk
  • 15 ml (1 T) caster sugar
  • to serve: fresh cream, ice cream or custard


  1. To make the pastry, sift the self-raising and cake flours together into a bowl.
  2. Stir in the sugar.
  3. Use your fingertips to rub the butter into the flour mixture, until the mixture resembles breadcrumbs.
  4. Add the egg and enough of the milk to bring it all together into a firm dough.
  5. Knead into a smooth ball, cover with plastic wrap and rest the dough in the fridge for 30 minutes..
  6. Spray a medium sized baking tray or pan with non-stick spray and line it with baking paper.
  7. Divide the dough in half.
  8. On a floured surface, roll out one half of the dough to fit the baking tray.
  9. Spread the Rhodes Apricot Jam Superfine over the pastry.
  10. Place the Rhodes Peach Slices into a bowl.
  11. Sprinkle over the spices and the dried cranberries and mix well.
  12. Spread the Rhodes Peach filling out on top of the Rhodes Apricot Jam.
  13. Roll the second half of the dough out on a floured surface, large enough to cover over the all the fruit and match the size of the bottom pastry.
  14. Gently press the side edges of the top and bottom pastry layers together.
  15. Mix the milk and caster sugar together  to make a pastry wash, and brush this evenly over the top of the pastry.
  16. Bake the Peach & Cranberry Slice in an oven preheated to 180˚C for 25 minutes or until the pastry is crisp and golden.
  17. Serve hot with cream or custard.


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