A sweet, fruity twist on a classic tart filled with luxe crème pâtissière.
Put the flour, butter, icing sugar and 1 large egg yolk into a food processor and blend until the mixture first forms clumps and then comes together in a ball. If you need to add water, 1 tsp will be enough. Roll the pastry onto a lightly floured board, to 5mm (1⁄4in) thickness, and use to line a 25cm (10in) loose-based tart tin. Chill for 30 minutes.
Heat the oven to gas 5, 190°C, 170°C fan. Line the tart with nonstick baking paper and baking beans. Bake for 15 minutes. Remove the paper and beans, then bake for 5 more minutes. Leave to cool.
To make the crème pâtissière, heat the milk almost to boiling; leave to cool. In a bowl, whisk the egg yolks and brown sugar until thick and pale. Add the flour, cornflour and cinnamon; whisk until smooth.
Gradually whisk in the milk. Return the mixture to a clean pan and stir over a medium heat until it begins to thicken. Stir vigorously, turn the heat to low and simmer, stirring for 2-3 minutes, until thick. Remove from the heat, pour the mixture into the tart case and spread level. Chill for 4 hours.
For the topping, slice the peaches and arrange over the crème pâtissière. In a pan, gently heat the butter, brown sugar and double cream, until melted. Bring to the boil, cook for up to 1 minute, then cool for 2–3 minutes. Drizzle over the peaches.
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