Peach Tart with Crème Fraîche

For the peach tart with crème fraîche, prepare a shortcrust pastry from the ingredients for it:

Put flour on a baking board. Make a well in the center. Add egg, sugar and vanilla sugar. Spread cold fat in pieces on top.

Quickly knead all ingredients into a dough (with cold hands). Wrap in plastic wrap and let rest in the refrigerator for half an hour.

Pour the peaches from the can through a sieve.

Grate the zest from the lemon.

Grease a cake tin (Ø 26 cm). Roll out the short pastry on a lightly floured work surface and line the pan with it. Prick the pastry base a few times with a fork.

Pre-bake in heated oven (200 °C) for 15 minutes.

Mix the crème fraîche with the sugar and vanilla sugar. Gradually add the cornstarch, lemon zest and egg yolks.

Spread the cream on the pre-baked short pastry and cover the peach wedges in a circle from the outside to the inside.

Bake again for about half an hour.

Glaze the still warm peach tart with crème fraîche with warmed raspberry jelly.

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