Peach Tart with crumble topping is a perfect summer dessert when peaches are in season. The soft peach filling almost melts in the mouth while the crumble gives a nice buttery crisp crunch.
Score the peach skins and place them in boiling water for 2 to 3 minutes - then drop them in cold water for another minute or two.
Now the skins should peel off easily.
Pour the mixture evenly into the prebaked shortcrust pastry.