Upside-down Peach Tart

Depending on the flavours I want to enhance in a whisky, I might use sliced peaches, nectarines, apples and halved plums, or apricots for this tart but I think the peach version is my favourite. It is best to choose firm, slightly unripe peaches so that they don’t impart too much juice. Cooked upside down and then flipped over, the tart is decorative-looking and moist with the syrupy peach juices soaking back into the pastry. Use an ovenproof flan dish, rather than a tin, and butter it gene