Upside-Down Peach Tart

1. 1

   Preheat the oven to 200u00b0C, 180u00b0C fan oven, Gas mark 6.

2. 2

   Sieve the flour into a bowl. Rub in the Stork until the mix is like fine breadcrumbs. Stir in the sugar and the egg yolk with a palette knife Shape into a firm dough with cold hands. Flatten slightly, wrap in foil and place the dough in the refrigerator for 30 minutes.

3. 3

   Pour the juice from the peaches, pat dry the peaches and cut each half into 2-3 wedges.

4. 4

   Brush the cake tin lined with baking paper evenly with the melted Stork. Sprinkle with the sugar and the pistachio nuts. Line the base with peach wedges.

5. 5

   Roll out the dough on a floured surface to a round 20 cm diameter. Remove the excess flour from the dough using a brush and place the dough on the peaches in the cake tin. Press down the edges slightly.

6. 6

   Bake the tart in the preheated oven for 25-30 minutes until golden brown.

7. 7

   Put a big plate on the cake tin. Grip tightly with both hands and turn over very quickly in one go.

8. 8

   Remove the cake tin slowly from the plate. Remove the baking paper. Cut the cake (hot or cold) into 8 slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.