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1
Put the flour, confectioners sugar, and butter in a food processor and process until the mixture resembles fine breadcrumbs.
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2
Add 34 tablespoons iced water and pulse until the mixture comes together and forms a dough.
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3
Turn out onto a lightly floured surface and bring together in a ball.
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4
Cover with plastic wrap and put in the fridge for 30 minutes to rest.
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5
Preheat the oven to 375F.
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6
Lightly grease a 9 1/2-inch loose-bottomed fluted flan pan with melted butter, then place on a baking sheet.
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7
Roll out the pastry between two sheets of baking paper and line the prepared pan, trimming the edges.
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8
Line the pastry shell with a piece of crumbled baking paper, and pour in rice or beans to cover the base.
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9
Cook in the oven for 15 minutes, then remove the paper and rice and cook for a further 10 minutes, or until the pastry is cooked and lightly golden in color.
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10
Allow the pastry to cool.
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11
Reduce the oven temperature to 325F.
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12
Cut the peaches in half and remove the stones.
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13
Finely slice the peaches and arrange in a circular pattern over the pastry base.
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14
Whisk together the eggs, sugar, cream, and nutmeg.
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15
Carefully pour the mixture over the peaches.
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16
Bake in the oven for 2530 minutes, or until the mixture is just set.
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17
Allow to cool completely before serving.
