Combine the flour, butter, sugar and salt in a medium sized bowl or in the bowl of a food processor. Using either a pastry blender or the food processor, cut in the butter until only a few pea sized pieces remain. This will only take a few pulses in the food processor.
Slowly add the water, 1 tablespoon at a time until the dough just starts to come together in a ball. Take the dough out of the bowl and using your hands on a lightly floured surface, form it into a smooth ball. Flatten the dough into a disc, wrap in gladwrap and place in the fridge for at least an hour or until needed.
Once the dough has chilled, roll out to a thickness of about 4-5mm and place on a baking tray lined with baking paper or a Silpat liner.
Pre heat the oven to 180°C.
Slice the peaches and set aside. Combine the blueberries, brown sugar, flour and cinnamon in a small bowl.
Sprinkle the blueberry mixture onto the pastry leaving about a 2cm gap around the outside. Arrange the peach slices on top of the blueberries.
Fold the edges of the pastry in over the fruit. Brush the edges of the pastry with melted butter and sprinkle with raw sugar and slivered almonds.
Bake for 35-45 minutes or until the pastry is golden brown and the fruit is bubbling.