Step by step method

1. Preheat the oven to 200°C.
2. Sieve the flour into a bowl. Stir in the Stork Bake, sugar, a pinch of salt and the egg yolk with a spoon or mixer.
3. Shape into a firm dough ball with cold hands. Flatten slightly, wrap in foil and place the dough in the refrigerator for 30 minutes.
4. Pour away the juice from the peaches, pat dry the peaches and cut each half into 2 - 3 wedges.
5. Brush the 20cm cake tin lined with baking paper evenly with 30g of Stork Bake. Sprinkle with the sugar and pistachio nuts.
6. Line the base with peach wedges.
7. Roll out the dough on a floured surface to a round 20cm diameter. Remove the excess flour from the dough using a brush and place the dough on the peaches in the cake tin.
8. Press down the edges slightly.
9. Bake the tart in the preheated oven for 25 - 30 minutes until golden brown. Put a big plate on the cake tin.
10. Clamp the plate and cake tin and grip tightly with both hands and a tea cloth and turn over very quickly in one go.
11. Remove the cake tin slowly from the plate. Remove the baking paper. Cut the cake (hot or cold) into eight slices.