Peach tarte tatin

Preheat the oven to 180ºC.

For the pastry, sift the flour and salt into a bowl. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs.

Mix the egg yolks with the water. Using a flat knife, fold the egg mixture into the flour until combined. Use your hands to press the dough into a flat disc, cover tightly with plastic wrap and refrigerate for 30 minutes.

For the topping, melt the butter and sugar in a shallow, oven-proof frying pan. Arrange the peaches in a spiral pattern over the melted sugar and sprinkle with the spices. Cook until the peaches are soft and the sugar is light brown, about 40 minutes.

On a lightly floured surface, roll the pastry into a circle slightly larger than the frying pan. Lay the pastry over the peaches and press down the edges to seal the pan.

Bake until the pastry is golden, about 25 – 30 minutes. Remove from the oven and rest for 5 minutes before turning out. Serve warm, with clotted cream or fresh whipped cream.