Peach pie

Method

1. To make the shortcake pastry, use an electric mixer to beat the butter and sugar in a medium bowl until pale and creamy. Add the vanilla and egg and beat until well combined. Combine the flour and almond meal in a bowl, add to the butter mixture and stir with a wooden spoon, and then your hands, until well combined. Shape into a disc, wrap in plastic wrap and refrigerate for 1 hour or until firm.

2. Meanwhile, cut the peach flesh from the stones. Chop the flesh into 1 cm (½ inch) pieces, then put in a medium saucepan with the sugar and 60 ml (2 fl oz/¼ cup) water. Cover and cook over medium heat, stirring occasionally, for 15 minutes or until the peaches are very tender.

3. Transfer the peach mixture to a sieve set over a bowl to drain, reserving the juices. Put the peaches in a heatproof bowl and set aside. Pour the cooking liquid into a small saucepan. Boil for 5 minutes or until thick and syrupy. Add to the peaches, then refrigerate for 20 minutes or until cooled to room temperature.

4. Preheat the oven to 180°C (350°F/Gas 4). Lightly brush a 9.5 cm x 33.5 cm (3¾ x 13¼ inch) (base measurement) tart (flan) tin with a removable base with melted butter to grease.

5. Divide the pastry into 3 portions. Wrap one portion in plastic wrap and return to the refrigerator. Combine the remaining portions. Pinch off small amounts of pastry and press into the greased tin to evenly line the sides and base (it should be about 5 mm/¼ inch thick). Roll a rolling pin over the top of the tin to trim any excess pastry.

6. Spoon the cooled peach mixture evenly into the pastry shell. Coarsely grate the reserved chilled pastry over the peach filling to cover evenly. Sprinkle with the almonds.

7. Bake for 35 minutes or until the pastry is golden and cooked through. Transfer to a wire rack and cool to room temperature. Slice and serve with the whipped cream.