Tart with peaches in syrup and cream

To prepare the shortcrust pastry, pour the flour, chopped (cold) butter into a bowl and knead the mixture until it has a sandy consistency. Transfer it to the work surface and create a space in the center in which to pour the egg, yolk, sugar, salt and grated zest of ½ lemon. Knead the mixture again with energy until it forms a dough ball and wrap it in plastic wrap. Place in the refrigerator for about an hour.

Meanwhile, prepare the cream: in a bowl whisk the egg yolks with the sugar and vanillin (or vanilla extract), pour in 2/3 of the milk, then add and flour and mix well, warding off the formation of lumps. Add the rest of the milk and the whole lemon zest (not grated). Pour into a saucepan and bring to a boil, stirring constantly, and cook for about 3 minutes. When cooked, carefully remove the zest from the cream and add the butter. Wait until the butter has completely melted and stir. Then place the cream in a bowl, cover with foil and store in the refrigerator.

Drain the peaches in syrup. Grease a tart mold about 24 cm in diameter and with the help of a rolling pin roll out the shortcrust pastry, letting the edges stick out of the mold. Pour the cream over the shortcrust pastry and place the peaches in syrup on top, then gently fold in the shortcrust edges. Finally, sprinkle the surface of the tart with powdered sugar and bake in a preheated ventilated oven at 160 °C for about 50 minutes. Before serving, dust the whole tart again with icing sugar.