200 g/7 oz plain flour, plus extra for dusting 100 g/3 oz butter, diced, plus extra for greasing 50 g/1 oz icing sugar, sifted finely grated rind of 1 orange 1 egg yolk, beaten 3 tbsp milk
175 ml/6 1 oz double cream
4 tbsp icing sugar
1 tbsp peach liqueur
4 tbsp strawberry jam
2 peaches, stoned and sliced
100 g/31/2 oz strawberries, hulled and sliced
icing sugar, to dust whipped cream, to serve
To make the pastry, sift the flour into a bowl. Rub in the butter, then mix in the icing sugar, orange rind, egg yolk and milk. Knead briefly on a lightly floured work surface, then leave to rest for 30 minutes. Preheat the oven to 180°C/350°F/
Gas Mark 4. Grease a 23-cm/9-inch flan tin with butter. Roll out the pastry to a thickness of 5 mm/K inch and use to line the base and sides of the tin. Prick all over the base with a fork, line with baking paper and fill with baking beans.
Bake for 15 minutes. Remove from the oven and reserve.
To make the filling, put the cream into a bowl and beat in the icing sugar. Stir in the peach liqueur. Spread the bottom of the pastry shell with strawberry jam, then spoon in the cream filling. Arrange the sliced peaches and strawberries over the top, then cover with clingfilm and refrigerate for 45 minutes. Remove from the refrigerator, dust with icing sugar and serve with whipped cream.