Prep time 35 mins Cooking time 30 mins Serves 8-10 Icing sugar or mint leaves, to decorate FOR SHORTCRUST PASTRY: 2¼ cups cake flour ¾ cup icing sugar Salt, a pinch Baking powder, a pinch 125g cold butter, cubed 1 egg yolk 2 tsp ice-cold water, plus extra Fresh lemon juice, a dash FOR THE FILLING, MIX: 5 juicy peaches, pits removed and sliced into thin wedges 5 tbsp brown sugar 1 tsp cinnamon The seeds from half a vanilla pod OR 1 tsp vanilla essence Pulse the dry ingredients in a food processor until mixed. Add butter cubes and pulse until it resembles breadcrumbs. Whisk egg yolk, water and lemon juice together and add to the crumb mixture. Pulse until the batter comes together in a ball. (If too dry, add a few more drops of ice-cold water). Turn out on cling film, cover and refrigerate for at least 30 minutes. Preheat oven to 200ºC. Line a baking tray with a sheet of greased baking paper. Remove the pastry from the refrigerator and roll out into a 2mm-thick disc on a flourdusted surface. Place on the baking tray. Pack the filling in the centre of the dough (in a square or circle of about 15cm). Fold the sides over the filling in a way that the filling still shows in the centre. Bake for about 30 minutes, or until the pastry is golden brown and crispy and the peaches are bubbling. Remove from the oven and let it cool down. Remove carefully from the baking paper and place on a platter. Sift icing sugar over and decorate with fresh mint leaves. Serve warm or at room temperature.