Grand Manier Peach Tart with Vanilla Sauce

The tart :

Cut the puff pastry into 8 square slices.

Drain the peaches in a sieve.

In a large ovenproof dish (take 2 molds) heat the light butter and let the sugar melt and caramelize slightly. When the sugar is slightly brown, remove it from the stove.

Extinguish with the white wine and add the Grand Manier (or Cointreau or Amaretto) and dissolve the caramel once more on the stove.

Place the peach halves with the cut side on the caramel, cover each with a slice of puff pastry.

Bake the dish(s) in the oven at 160 °C for 20 min until golden.

The sauce :

In a saucepan, stir 4 tablespoons of milk into the 2 egg yolks and fold in the cornstarch.

Stir the rest of the milk with the sugar, vanilla sugar, whipped cream and salt and bring to the boil, thicken with the mixed maizena (cornstarch) – egg mixture and let it bubble up repeatedly.

(Always stir well) Transfer to cool.

Remove the finished tartes from the mold and bring to the table, inverted, with the custard.

Bon Appétit !

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