Peach tarte tatin

It can be made with a shortcrust or shortbread paste.
For 4/6 people:

- 4 ripe peaches
- 25 cl fresh orange juice
- 100 gr of broken almonds
- 170 g brown sugar
- 60 gr butter
- 2 medium eggs
- 30 cl of liquid cream
- a hint of vanilla extract

Cut the peaches into 6 wedges, and let them drain to avoid excess juice.
Grill the almonds in the oven for a few minutes until golden brown.

Melt the butter and brush the bottom of the pan with water.

Sprinkle the pan with 3/4 of the sugar, place the almonds on top and then the drained peaches.
Sprinkle with the remaining sugar.

Then mix half of the dough with the whole eggs, cream, vanilla, and orange juice, then pour the mixture over the peaches (it must be quite liquid).

Cover everything with the other half of the dough.
Prick the dough and bake for about 35 minutes at 180°C. Turn the pan over after baking.

Serve warm or cold with homemade whipped cream.