This is how it's made Upside-Down Peach Tart

  1. Step 1

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

  2. Step 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. Step 3

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

  4. Step 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. Step 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. Step 6

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

  7. Step 7

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

  8. Step 8

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

  • Temperature: 200 oC
  • Baking time:
  • Serves: 8