Tarte tatin with peaches

Sprinkle the flour with a pinch of salt, then knead it quickly with 150 g.

of butter softened at room temperature and the egg.

Cut into a cake and put it in the fridge wrapped in film.

Spread remaining butter on the bottom of a baking sheet at low 28 cm edges.

in diameter and sprinkle with 50 g of sugar.

Peaches cut in half, remove the core, Peel, cut into wedges and put them in the pan.

Spolverizzateli with remaining sugar.

Put the pan on low heat (preferably with a retina break flame), until the sugar has caramelised, but not too dark.

Take the dough with a rolling pin and cut into a little wider than the pan.

Spread on peaches by dropping the edges inside.

Bake in oven at 180 degrees already warm for 30 minutes.

Turn the cake on a serving platter and serve lukewarm.