Pulse 150 gm plain flour with 75 g butter, cut into small chunks, in a food processor until it looks like fine breadcrumbs,
then mix in 50 g icing sugar and an egg yolk until it comes together in a ball. You might need to add a Tbs cold water.
Remove, flatten slightly, wrap in cling film and chill in the refrigerator for 30 minutes. While that’s happening, pour
boiling water over 4 – 5 peaches and leave for 5 minutes, then drain and peel off the skins. Cut into segments and place
in a bowl together with 150 g blueberries. Toss gently with 50 g caster sugar and 2 Tbs plain flour. Now put the pastry
onto a large sheet of baking parchment and roll out to a large disk, about 30 cm in diameter. Transfer to a baking sheet,
leaving the pastry on the parchment. Arrange the fruit in the centre of the pastry leaving a gap of 5 - 6 cm around the
outside edge. Bring the outside up and over to cover the edges of the fruit. Brush the pastry with a beaten egg white,
sprinkle granulated (or demerara) sugar over the pastry and bake in a 170°C oven for about 50 minutes, until the pastry
is golden brown and the filling is bubbling. Rest for 10 minutes before serving with cream.