Method

Lay one sheet of pastry on a flat surface, sprinkle liberally with sugar and top with a second sheet of pastry. Using a 24cm flan ring, cut the layered pastry into a round. Cut out the centre with a 12cm cutter, to make a ring shape and sprinkle the surface with sugar. Transfer onto a pizza tray. Cover with baking paper. Cut the remaining pastry sheet into a ring as well, sprinkle with sugar, prick with a fork and transfer to another pizza tray. Gently position it, tray and all, on top of the baking paper covered pastry tray and bake at 220°C in the upper half of the oven for 10-12 minute until the top pastry ring is golden brown. Remove the top tray and transfer the pastry ring onto a wire rack to cool. Remove the baking paper from the double pastry ring and bake a further 5-10 minutes until golden brown before cooling on a wire rack.

Beat the creme fraiche with 2 teaspoons sugar until lightly whipped. Spread the top of the pastry rings with creme fraiche and top with half peaches and raspberries. Dust liberally with icing sugar and use a blowtorch to brulee the sugar until just golden. Drizzle with passionfruit. Place the double pastry ring on a serving plate, top with the other pastry ring and serve immediately, garnished with mint.