Add the flour, butter, and icing sugar to a food processor.

Pulse until the mixture resembles fine breadcrumbs.

Add the beaten egg and pulse until a dough forms.

Turn the dough onto a lightly floured surface and roll it out slightly larger than your tart tin.

Carefully line the tart tin with the pastry, leaving excess hanging over the edges.

Prick the base with a fork and chill for 30 minutes.

Preheat the oven to 200°C (180°C fan).

Line the pastry with baking paper and fill with baking beans or uncooked rice.

Bake for 15 minutes.

Remove the paper and beans and bake for another 5–10 minutes until lightly golden.

Trim excess pastry and allow the shell to cool completely.

In a large bowl, whisk the egg yolks, sugar, and flour until pale and thick.

Heat the milk in a saucepan until just below boiling.

Slowly pour the hot milk into the egg mixture while whisking continuously.

Return the mixture to the saucepan and add vanilla extract.

Cook over medium heat, stirring constantly until thick and smooth.

Transfer to a bowl and cover the surface with baking paper to prevent a skin from forming.

Allow to cool completely.

Fold the whipped cream into the cooled pastry cream.

Refrigerate until needed.

Add 200ml water and caster sugar to a wide saucepan.

Bring to a boil and simmer for 2 minutes.

Add the peach slices and gently poach for several minutes until just tender.

Drain and cool completely.

Warm the apricot jam in a small saucepan until smooth.

Spread the chilled crème pâtissière evenly inside the pastry shell.

Arrange the peach slices in a decorative spiral pattern.

Brush the peaches and pastry edges with warm apricot jam.

Refrigerate for 30 minutes before serving.

Slice and serve at room temperature.