What will you need:
2 sheets shortcrust pastry
1 500 grams can of peaches
1 cup fresh raspberries
200 grams cream cheese
1 cup heavy cream
2 teaspoons vanilla
2 teaspoons brown sugar
2 tablespoons melted butter

What to do:
Preheat your oven to moderate and grease and line a shallow circular tin. Roll your pastry out into a circular shape and fold over the edges to create a border about 1.5cm high. In a large bowl beat together your cream cheese, cream and vanilla. Spoon your mixture into the pastry shell and top with your peaches and raspberries. Sprinkle with brown sugar and brush the edges of the pastry with the melted butter. Bake for about 30 minutes or until the pastry is crisp and the peaches have slightly caramelized.