Peach Tart

Pastry dough:
200 g flour sift into a big bowl
100 g salted soft butter add and rub into flour with fingers until mixture looks like breadcrumbs
3 tablespoons fine sugar add and mix
1 small egg, beat slightly and add
1 tablespoon cream add

Filling:
1 tablespoon semolina sprinkle over the dough.
4-5 sweet ripe peaches dip in boiling water for 3-5 minutes, then peel, cut into halves, remove stones, cut into quarters and neatly arrange the peaches on the dough.

Batter:
100 ml cream,
50 ml milk,
2 tablespoons cornflour,
2 eggs,
2 tablespoon sugar and
2-3 drops vanilla essence mix this batter well and pour over peaches.

METHOD:

Grease a round pie dish, measuring about 23 cm in diameter, and dust with flour. Keep ready. Press dough into a ball, cover bowl with a damp cloth and refrigerate for about one hour. Roll dough on a f1our-dusted surface into a round shape large enough to fit into the pie dish and press edge firmly against the side of the dish with fingertips. Overlapping dough can be trimmed with the rolling pin. Prick the base with a fork several times, so that the steam can escape while baking. Preheat the oven!
Batter: Bake in moderate hot oven for about 30 minutes. When the pastry gets slightly brown, remove the tart and sprinkle with sugar. Cool before removing from the pie dish. Decorate with cream before serving.