fresh lemon thyme, to serve
4 tbsp lemon juice (roughly 4 large lemons)
2 tbsp peach syrup (from a tin of peaches)
1 ripe peach (or 2 peach halves from a tin), stone removed
2 tbsp freshly chopped lemon thyme leaves
250g/9oz plain flour, plus extra for dusting
50²µ/1ΒΎ΄Η³ϊ caster sugar
175g/6oz caster sugar
200g/7oz caster sugar
1 tsp cornflour
50²µ/1ΒΎ΄Η³ϊ shelled pistachio nuts, chopped
250g/9oz unsalted butter, chilled
110g/4oz unsalted butter
250ml/9fl oz double cream
1 medium free-range egg, beaten to glaze
2 large free-range eggs
100²µ/3Β½΄Η³ϊ mascarpone