Upside-Down Peach Tart | Bake With Stork

Name: Upside-Down Peach Tart | Bake With Stork
Ingredients: 150g plain flour + extra for dusting; 75g Stork packet (at room temperature); 50g caster sugar; 1 egg yolk; 1 large can of peaches (about 820g); 30g melted Stork (about 3 tablespoons); 30g caster sugar (about 3 tablespoons); 50g shelled coarsely chopped pistachio nuts; round 20cm cake tin (base lined with baking paper), rolling pin

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Keywords

Pies and Tarts
Medium
Tarts and flans

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