Fine peach tarts

Ingredients for 1 servings:

• 100 g butter
• 100 g sugar
• 25 g vanilla sugar
• 1 pinch of salt
• ½ lemon(s), juice and zest
• 1 egg(s)
• 180 g flour
• 2 tsp baking powder
• 2 tbsp peach juice
• 1 can peach(s), drained weight 480 g
• 2 tbsp brown cane sugar
• Powdered sugar for sprinkling
• Fat for the mold
• Breadcrumbs for the mold

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 55 minutes

4 tartlets, from 12-piece tartlet tins

Preheat the oven to 160°C fan/convection oven. Cream the butter, sugar, vanilla sugar, salt, lemon juice, and lemon zest using a food processor or by hand until creamy. Add the egg and beat in. Mix the flour and baking powder, sift, and stir in. Add 2 tablespoons of the peach juice. Pour the batter into the greased 12 cm diameter baking dishes. Drain the peaches in a sieve, let them drain, and cut into wedges. Arrange the wedges fan-shaped on the batter and sprinkle with brown sugar. Bake the tarts in the oven for about 25 minutes. Let the tarts cool and dust with powdered sugar. We use half a tart per person.