Peach and Ribs Tart

For the peach and red currant tart, quickly knead the shortcrust pastry from the given ingredients (hand or dough hook, food processor).

Immediately roll out into a round sheet and place in a buttered, floured tart pan, place in the refrigerator for at least 1 hour. For the filling, blend all ingredients except fruit.

Pit and peel peach, pluck currant, decorate nicely in the tart pan on the short pastry and pour the cream mixture over it.

Bake in the preheated oven at approx. 180-190 °C for approx. 45 minutes.

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