Peach Tart

Ingredients for 1 servings:

• 140 g butter
• 200 g flour
• 3 tbsp sugar
• 1 pinch of salt
• 1 egg(s)
• Fat for the mold
• 600 g peach(s), ripe (or apricots)
• 1 tbsp lemon juice
• 2 tbsp almonds, ground
• 2 tbsp powdered sugar
• 50 g almond flakes
• 1 tbsp apricot jam

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Mix the flour with the butter flakes, salt, sugar, and egg, first using the dough hook of a mixer, then quickly by hand, until you have a smooth dough. Chill in foil for at least 1 hour. Pierce the peaches all over and blanch them in boiling water. Quarter, remove the stones, and peel. Cut into thin wedges. Roll out the dough on a floured surface (the size of a tart or cake pan with about 2 cm of space left) and place in the greased pan. Press the edges down slightly and trim off any excess dough. Sprinkle the dough with the ground almonds and arrange the fruit in a rosette shape on top. Sprinkle with the flaked almonds, dust with powdered sugar, and bake in a preheated oven at 225°C for 15-20 minutes. In the meantime, warm the apricot jam, pass it through a fine sieve, and drizzle it over the finished tart. Tip: The tart tastes best when still lukewarm with whipped cream.