Apricot & Raspberry Crostata

Ingredients 225g plain flour 40g icing sugar 115g butter, chopped 500g apricots, stoned & halved 200g raspberries 75g caster sugar, or to taste 1 tablespoon milk Thick cream , to serve   Method   Process flour, sugar & ½ teaspoon salt in a food processor until well combined, add butter & pulse 5 – 7 times in 1-second bursts, or until mixture resembles bread crumbs. Add 2 – 2 ½ tablespoons cold water & process until pastry comes together, stopping the machine before the dough becomes a solid mass. Gently knead dough on a lightly floured surface until smooth. Wrap in plastic wrap & refrigerate for at least 1 hr. Combine apricots, raspberries & sugar in a large bowl. Roll out pastry on a lightly floured surface to form a 35cm round & place on a baking sheet. Top with fruit, leaving a 5cm border around the edge. Fold the pastry border over fruit exposed in the centre. Lightly brush dough with milk & bake at 190ºc for 30 – 35 min or until golden. Serve warm or at room temperature with thick cream.