Firstly make the pastry; this is best done in an electric mixer. Lightly combine the butter, sugar, vanilla and salt together, do not over work. Gradually add the mixed egg yolks and then the almonds. Finally mix in the flour, again do not over work the paste. Then shape neatly, wrap in cling film and chill for 1 hour before using. When chilled, roll out, line a tart case and blind bake for 20 minutes or until cooked and starting to turn golden at 180C. Then brush with the extra beaten egg while the case is still hot.

To make the peach filling just de-stone the peaches, then cut into medium sized pieces. Then add along with the caster sugar, whole vanilla pod and lemon juice to a saucepan, bring up to the boil, turn down and simmer for 20 minutes, then cool. Next start to whisk the egg whites in a clean grease free bowl, whip them into soft peaks, then gradually, spoonful, by spoonful whisk in the sugar. Continue whisking until all the sugar is mixed in well, by this time it should very stiff, dense white meringue. Then spoon the peach mix into the tart case, top with a pile of meringue and sprinkle with the pistachios. Bake for 20 minutes at 200C until golden brown on top and then serve!