Sweet and juicy, peaches are one of the many joys of summer and they are particularly delicious baked into this quintessentially British custard tart, served with flaked almonds and double cream.
Cook the chopped peaches or nectarines in a pan with a splash of water for 6-8 minutes, until softened. Whizz with a stick blender until smooth, then pour into the pastry case.
Beat the egg yolks, caster sugar and cornflour in a bowl. Put the cream and orange zest in a pan over a medium heat and bring almost to the boil. Gradually strain the hot cream over the egg mixture, whisking constantly. Pour into a clean pan over the hob and heat gently, stirring, until thick enough to coat the back of a spoon. Pour into a jug and cover the surface with clingfilm to stop a skin forming. Leave to cool a little, then chill for 30 minutes.
Preheat the oven to gas 6, 200°C, fan 180°C. Pour the custard over the fruit layer. Arrange the sliced fruit on top and scatter with the almonds.
Bake for 25-30 minutes, until the custard has puffed up. Cool in the tin for at least 30 minutes. Serve at room temperature or chilled.
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