Instructions

Start by making the shortcrust pastry. Sift the flour into a large bowl, cube the butter and add it in on top. Get your hands into the bowl and push the mixture through your fingertips until it forms a breadcrumb-like texture. Tip the sugar into the bowl and work through. Whisk the egg separately then add into the bowl. Using a round bladed knife work the egg into the mixture and bring it together into a dough. Wrap in clingfilm and put in the fridge for at least half an hour.

Preheat your oven to 200ºC. Take the pastry from the fridge and roll it out on a lightly floured work surface until it is a good 4 cm wider than your 21cm loose-bottomed, fluted tin. Grease the tin lightly with butter then lay the pastry gently over the top and push into the edging. Spike with a fork all over and then bake blindly in the centre of the oven for 10 minutes using baking beans, then 8 minutes without.

Whilst the pastry is blind baking, slice your peaches really finely. Take the pastry from the oven, spread liberally with Nutella, then layer your peach slices all over the top. Sprinkle with cinnamon and light brown sugar then return to the oven (turned down to 180ºC ) for a further 14-18 minutes until cooked through.