Italian Peach Cream Tart

Whisk together the egg, sugar, vanilla, lemon zest, and butter.

Add the flour and baking powder, then knead into a dough.

Divide the dough into 2 portions. Press the larger portion into a 25 cm baking pan to form the base and sides, and prick the bottom with a fork.

For the custard, whisk together the milk, egg yolks, sugar, vanilla, and starch.

Heat over medium until thickened.

Fold in the mascarpone and lemon juice.

Pour the custard into the pastry crust.

Arrange the peaches on top.

Roll out the remaining dough, cover the tart, and seal the edges.

Brush with egg white and top with sliced almonds if desired.

Bake for 30 minutes at 180°C.