John Myers
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Peach and Almond Tart
The perfect peach and almond tart recipe with a picture and simple step-by-step instructions.
for the shortcrust base:
- 50 g Sugar
- 100 g Butter or margarine
- 150 g Flour
- 1 Egg
- 1 pinch Salt
for the almond cream:
- 1 Egg
- 1 tbsp Butter or margarine
- 50 g Sugar
- 1 packet Vanilla sugar
- 50 g Ground almonds
- 4 drops Bitter almond flavor
- 1 pinch Salt
for covering:
- 1 big can Peach halves
Shortcrust pastry base:
- Make a smooth dough from the ingredients mentioned, shape into a ball and refrigerate for 30 minutes. Then roll out on a lightly floured work surface the size of a tart pan and place in the lightly greased tart pan. Form an edge, cut off any excess. Prick the bottom several times with a fork.
Peaches:
- Drain the peach halves well on a sieve. Catch the juice and use it elsewhere. Cut the drained peach halves into wedges.
Almond-cream:
- Make a fluffy cream from 1 egg, 1 tbsp butter or margarine, sugar, vanilla sugar, a pinch of salt, bitter almond flavor and ground almonds. To do this, beat the mass thoroughly for 2 – 3 minutes using a hand mixer. Spread the cream on the shortcrust pastry base and smooth it out.
at the end:
- Spread the peach wedges on the almond cream. Preheat the oven to 200 ° C and bake the tart on the middle rack for about 25 – 30 minutes. The tart is ready when it is nicely browned or the cooking sample leaves no more dough or cream residues on the stick.
Extra tip:
- The tart can also be made with a sweet quark and oil batter. For this base you use: 125 g low-fat quark, 5 teaspoons of oil, 200 g of flour, 1/2 packet of baking powder, 1 pinch of salt, 50 g of sugar, 1 packet of vanilla sugar, 5 tablespoons of milk. Knead everything into a smooth dough and, just like the shortcrust pastry, roll out the size of the tart pan and place in the pan, shape the edge, cut off any excess. The oven temperature and baking time remain the same at the end.
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