Peach and raspberry pot pies

I hope you get to make this little summer treats – they are absolutely delicious.

I know sometimes it seems like a shame to cook fruit at the height of its ripeness, but these are very gently baked and barely sweetened so that you get to taste that very intensity of the fruit.

This makes 4 pot pies – I used standard sized ramekins.  You’ll need:

• 2 ripe yellow peaches
• 1 sheet pate brisee
• 1 cup fresh raspberries
• 1 tbsp sugar
• 1 packet vanilla sugar or another sanding sugar
• 1 egg for egg wash

1. Preheat oven to 365F. Mascerate raspberries with 1 tbsp of sugar – toss and leave until some syrup just starts to form. Distribute equally to cover the bottom of each ramekin.

2. Dice peaches into one-inch pieces and layer on top of the raspberries.

3. Roll out your pastry dough. This is a neat trick – I used an apple corer to form perfectly sized circles. Don’t press down too hard and you will get a little flower-like shape. Brush with egg wash, top off the ramekin (I didn’t attach it to the sides), and sprinkle with vanilla sugar.

4. Bake until the pastry is golden and the fruit is just bubbling over, about 20-25 minutes.

I just love how you can pull off the little ‘petals’ of dough on top.

p.s. You’ll most likely have some dough left over. I used the leftover dough and some cinnamon sugar to make little pinwheels.