Juicy peach tart

Ingredients for 1 servings:

• 125 g butter
• 160 g flour
• 1 pinch of salt
• 4 tbsp water
• 600 g peach(s)
• 1 tbsp breadcrumbs, approx. 15 g
• 75 g apricot jam, suitable for diabetics
• some flour for the work surface
• some fat for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with fresh peaches, suitable for diabetics, adaptable, very fruity

Knead the butter with flour, salt and 3-4 tablespoons of cold water into a smooth dough. Wrap in cling film and chill for about 1 hour. Roll out evenly on a floured surface into a circle about 30 cm in size. Grease a 26 cm tart tin and line with the dough. Prick the dough several times with a fork and chill. Blanch the peaches in boiling water, refresh in cold water and peel off the skin. Halve the peaches and remove the stones. Cut 500 g of the fruit flesh into wedges. Sprinkle the crust with breadcrumbs and place the peach slices on top. Bake in a preheated oven at 225 °C (top/bottom heat) or 200 °C (fan oven) for about 30 minutes on the bottom rack. Heat the jam and strain it through a sieve. Spread it over the peaches. Bake under the broiler for about 2 minutes, then let cool. Remove from the tin and serve. These ingredients can be substituted: Regularly sweetened apricot jam instead of diabetic jam. After the peach tart has cooled, sprinkle it with a little more powdered sugar, if desired. Approx. 160 kcal per serving.