Peach Tart




Rating: 4.00 / 5.00 (12 Votes)


Total time: 5 min

Servings: 1.0 (servings)

Ingredients:










Instructions:

Knead flour, soft light butter, sugar and egg yolks into a firm shortcrust pastry. Wrap dough in aluminum foil and chill for 30 minutes. Blanch (scald) peaches with boiling hot water and peel off skin. Cut fruit in half and remove seeds. Cut peaches into wedges.

Line bottom of a cake springform pan with parchment paper, spread well with softened light butter. Sprinkle with sugar and pistachios. Spread peaches evenly on top.

Roll out short pastry into a 26 cm circle and place on top of peach wedges.

Bake in heated oven at 200 degrees for 30 to 40 minutes until golden brown. Loosen cake springform pan, turn tart out onto a cake rack and carefully loosen parchment paper. Cool peach tart and dust with powdered sugar before serving.

Divide cake into eight pieces and decorate with a dollop of sweet whipped cream.

You can also serve with a scoop of vanilla ice cream.

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