6 small ripe but firm peaches, peeled and sliced
5 tablespoons pohutukawa or Tawari honey
190g caster sugar
300g flour, plus 2 tablespoons
180g cold butter, cubed, plus extra for greasing
3-4 tablespoons iced water
600g cream cheese
3 large eggs
150ml sour cream
200g clevedon valley buffalo company vanilla bean yoghurt
Preheat the oven to 180c.
Combine two tablespoons of the honey with one tablespoon of water to loosen it. Place the peach slices in a baking dish, pour over the honey and toss to coat. Cover with foil and bake for about 20 minutes until tender. Set aside to cool.
Put the 300g flour and 90g of the caster sugar in a food processor fitted with a metal blade and pulse to combine. Scatter the cold cubes of butter evenly over the flour. Pulse until barely combined then add 3 tablespoons of the iced water and pulse again.
Tip the mixture on to a lightly floured surface and gently knead together until smooth adding the remaining tablespoon of water if needed. Grease a 22cm loose-bottom cake tin. Press the dough firmly into the base and sides of the tin to line up to 2cm below the rim of the tin. Chill.
In a large bowl, beat the cream cheese until smooth then add the 2 tablespoons of flour, the remaining 100g caster sugar and 3 tablespoons honey, eggs and sour cream. Pour the mixture into the prepared tin and bake for 45-50 minutes then spread the yoghurt over the top and bake a further 5 minutes. Cool in the tin.
When cool, run a knife around the sides to loosen and remove from the tin. Top with the peaches and pour any juice over. Serve with extra yoghurt if liked.