Upside-down peach tart

Ingredients

For the pastry

• 250 g flour
• 50 g icing sugar
• 150 g cold butter
• 1 egg yolk
• 2 tablespoons cold water
• grated zest of 1 lemon

For the filling

• 120 g butter
• 150 g sugar
• 8 medium firm peaches
• 1 teaspoon vanilla or almond extract

To serve

• 200 g whipped cream or 400 g ice cream

Preparation

1. In a bowl, I mix the sifted flour with the icing sugar and grated lemon zest. I add the cold butter, cut into pieces, and the egg yolk, then rub everything together by hand until it looks like crumbs. I pour in the cold water and knead until the dough comes together. 2. I wrap the dough in cling film and leave it in the fridge for at least 30 minutes. 3. I wash the peaches and cut them into slices about 2 cm thick. In a frying pan, I melt the butter with the sugar over low heat, for about 5 minutes, until a copper-colored caramel forms. 4. I turn off the heat, add the peaches and gently toss them without crushing them. I add the vanilla or almond extract, toss a little more and leave the filling to cool. 5. I arrange the peaches in a circle in a tart tin and pour the remaining caramel over them. I roll out the dough to fit the tin, place it over the fruit and press it towards the edges of the tin. 6. I bake in an oven preheated to 180°C for 25 minutes, until the pastry is nicely browned. 7. I leave the tart to cool for 30 minutes. I place a plate over the tin and turn the tart out in one quick movement while it is cold or lukewarm. I serve it plain, with whipped cream or ice cream.