Preheat the oven to 200°C, 180°C fan oven, Gas mark 6.
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.
Pour the juice from the peaches, pat dry the peaches and cut each half into 2-3 wedges.
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.
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.
Bake the tart in the preheated oven for 25-30 minutes until golden brown.
Put a big plate on the cake tin. Grip tightly with both hands and turn over very quickly in one go.
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