A deliciously simple gluten free spin on the classic Tart Tatin that is also egg and dairy free too so perfect for vegans.
to make the pastry add the flour and butter to a bowl and combine to make bread crumbs with your fingers.
Stir in the flour, salt and your egg or flaxseed egg, start to mix the crumble mixture with a knife to help bring the dough together.
Turn out the crumb mixture onto the kitchen surface and begin to work together into a soft dough. Wrap and pop into the fridge for 30mins to rest.
Preheat the oven to 200°C/180°C Fan
Cut the peaches in half and carefully remove the stones, slice each peach so you have 8 slices. place on one side.
Into a non stick skillet pan (a metal pan with metal handle), add the sugar and butter and heat gently until the sugar melts and begins to bubble. Shake the pan to encourage the butter to melt.
Once the sugar and butter have melted and begun to turn a delicate golden take the pan off the heat and place your peach slices on top of the melted syrup mixture in a decorative fashion.
Add the skillet pan to the oven and bake for 35 mins.
Once a lovely golden brown and dry-looking on top, remove from the oven and pop onto a cooling rack for approx 10 mins to cool.
Turn the tart out onto a serving plate so that the peaches are now proudly on top of the tart. Don't waste any excess syrup in the dish and make sure this is all poured onto the tart.
Cool completely and serve with cream or eat immediately with custard, perfect for a cold Autumn day pudding.