- Drain both cans of peaches but keep the juice. Dry the slices well with kitchen paper then lay most of the peaches all over the base of the tart case, using as many as you need to create an even layer leaving no gaps. Chop the remainder into fine pieces.
- Whisk the cream, icing sugar and 100ml of the syrup from the can together with a whisk until stiff peaks are formed. Fold through the finely chopped peaches then spoon into the tart tin and serve right away or set aside in the fridge.
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