Raspberry, Peach and Almond Tart

Pastry

• 250 g plain flour, plus extra for dusting
• 150 g fridge-cold unsalted butter, cut into small pieces

To make the pastry, put the flour, butter and sugar in a food processor and blend until the mixture resembles fine breadcrumbs. Beat the egg with the water and add to the mixture while the motor is running. Stop blending as soon as it forms a ball. Roll out the pastry on a lightly floured worksurface and use to line a deep, non-stick fluted flan tin that is 25cm wide. Lightly prick the base wit