Grease the sides and line the base of a 26cm round, springform cake tin and set aside. To make the dough, place the flour, butter, sugar and salt into the bowl of a food processor with the blade attachment fitted. Process until the mixture looks like rough crumbs. Add the egg and process for a minute or two more until the mixture begins to clump together. Turn out onto a clean benchtop and knead gently until the mixture forms a crumbly dough.

Divide the dough into thirds. Crumble two thirds over the base of the tin and use your fingers to press it out to cover. Divide the last third in half, roll into thin sausage shapes then press these into the tin to form the ‘walls’ of the cake, at least 4cm about the base. Take your time to make it even. If you prefer you can roll the dough out between two pieces of baking paper and drape it into the tin instead. Prick the dough all over with a fork and refrigerate for at least half an hour.

Heat the oven to 180°C / 350°F / Gas 4. Make sure the peaches are well-drained and dry with a paper towel.

When the pastry has chilled, scrunch up a piece of baking paper, unfold it and press into the tin, covering the pastry. Cover this with a piece of tinfoil, then blind bake in the preheated oven for 10 minutes. Carefully remove the baking paper and tinfoil and bake for another 5 minutes.

Meanwhile, whisk together the sour cream or crème fraîche, eggs, sugar, vanilla extract and lemon zest until well combined. When the pastry has been blind-baked, remove from the oven, scatter over the almonds and place the peach halves on top, cut side down. I find around 7 halves fit the tin with 6 around the outside and one in the middle. Pour over the cream mixture, taking care that it doesn’t overflow and that you pour it over the tops of the peaches.

Scatter over the remaining almonds, then bake in the lower third of the oven for 50-60 minutes until puffed and golden. Allow to cool completely before removing from the tin, dusting with icing sugar and slicing to serve. Can be served with whipped cream if you are feeling particularly indulgent.