For the overturned peach tart, first line the bottom of the tart springform pan (26 cm dia.) with parchment paper and place the edge of the pan on top. Butter the entire mold thickly and sprinkle brown sugar over the bottom.
Rinse and dry the peaches well. Cut the fruit in half, remove the stone and cut the flesh into slices just under 1 cm thick. Spread them out in a wreath shape on the sugar.
Sprinkle the raisins with the liqueur and leave to stand for a short time.
Mix the egg yolks, curd, yogurt, semolina, sugar, vanilla sugar and salt to a creamy mixture. Later fold in the raisins and their liquid.
Whip the egg whites to a stiff egg whites and fold them exactly into the curd mixture. Spread evenly over the peaches.
Bake the peach tart in the oven heated to 180 °C on the lowest rack for 45-50 minutes. Let the peach tart rest in the springform pan for 10 minutes before turning it out.