Sliced Stone Fruit Pie

For the pastry: sift the flour into a mixing bowl and rub in the butter until the mixture resembles breadcrumbs. Stir in the sugar, then gradually add the egg, until the mixture just comes together. If it is too stiff add a little water. Roll the dough into a ball, then wrap in cling film and chill for 30 minutes.

Heat the oven to 180°C (160° fan) 350°F gas 4. Grease a 25cm|10" loose-based tart tin.

Roll out 3/4 of the dough on a floured surface and line the tin.

Roll out the remaining dough and cut out leaves with a cutter or stencil. Brush the edge of the pastry case with a little water and attach the leaves around the edge.

Prick the pastry base all over with a fork, and bake for 15-20 minutes until golden. Cool completely in the tin before removing to a serving plate.

For the filling: heat the milk in a heavy-based pan and bring to a boil. Remove from the heat.

Whisk together the egg yolks, vanilla, sugar and cornflour in a bowl until well combined. Gradually whisk in the hot milk.

Pour the egg yolk mixture back into the pan and cook over a low heat for 4-5 minutes, stirring continuously, until the mixture has thickened enough to coat the back of a spoon. Remove from the heat and put into a bowl. Cover the surface with cling film to prevent a skin forming on the custard. Allow to cool.

Whisk the cream until thick and stir into the cooled custard. Spoon into the pastry case and arrange the peach slices on top.