Jenny Halliday

Peach flan

160g butter
160g caster sugar3 eggs
1 tsp vanilla essence
220g plain flour
3 or 4 firm ripe peaches
Extra caster sugar for sprinkling

Combine butter with caster sugar in a food processor until creamy.

Add eggs separately until well blended.

Add vanilla essence and plain flour. Process until just combined.

Spoon the mixture into a lightly greased 23 cm. tart tin with a removable base, spreading it over the base and up the sides.

Quarter peaches, cut them lengthwise into thin slices and then arrange them in overlapping concentric circles on the batter.

Heat the oven to 190C and bake for 30 minutes till puffed and golden brown.

Sprinkle with caster sugar and place under a pre-heated grill till the sugar is caramelised.

Delicious served warm with thick cream or ice-cream.