Method

• 1.
  For the eight-spice, place all ingredients except salt in a large pan over medium heat. Toast, tossing, for 3 minutes, or until fragrant. Cool, then add salt flakes.
• 2.
  Transfer to a spice grinder and grind to a powder. Store in an airtight container at room temperature for up to 2 months.
• 3.
  Preheat oven to 220°C/200°C fan-forced. Place pastry in the freezer until ready to use.
• 4.
  Place sugar and vanilla in a 26cm ovenproof shallow saucepan or frypan over medium-high heat. Cook, swirling frequently, for 10-12 minutes, until golden. Remove from heat and carefully arrange peaches over caramel.

• 5.
  Dot butter around peaches and sprinkle with 1 tsp eight-spice. Cover with pastry, tucking in edges with a spoon. Whisk yolk with 1 tsp water and brush over pastry, then make a few incisions to allow steam to escape.
• 6.
  Bake for 10 minutes, then reduce heat to 180°C/160°C fan-forced and bake for a further 25 minutes, or until pastry is golden and cooked through.
• 7.
  Carefully turn out tarte tatin onto a chopping board, then transfer to a plate. Serve with cream.