Ingredients:
- 100g self-raising flour
- 130g chilled unsalted butter
- 1 tbsp icing sugar
- 1 egg yolk
- 80g demerara sugar
- 3 peaches
Instructions:
- Preheat oven to 200C.
- Make pastry. Rub together flour, icing sugar and butter until it has a crumb texture.
- Add 1 egg yolk and 1tbsp(max.) water and mix to form a pastry.
- Form gently into a ball, wrap with shrink wrap, flatten slightly, and place in fridge (min.30 minutes).
- Half peaches horizontally and remove stones.
- Peel peaches. If hard, use a peeler, otherwise loosen skins when they are in the syrup.
- Melt demerara sugar and remaining butter to form a syrup. Allow to darken, but stir to avoid crystallisation.
- Let peaches infuse in the syrup at minimum heat. Skin if necessary.
- Cut peaches into rings and layer in the tart tin as in the picture. Pour over remaining syrup.
- Retrieve pastry from fridge and roll out to form a circle slightly larger that the tart tin. Place on top of peaches and tuck in the edges. Remove surplus pastry.
- Bake until the pastry is gold - around 20 minutes.
- Remove from oven and leave to cool. To serve, loosen the tart with a sharp knife round the edge of the tin, cover with a flat plate and invert quickly
Serve with creme fraiche.