Peach tart: the recipe for a dessert with an incredible flavor

Peach tart: the recipe for a dessert with an incredible flavor
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Peaches that are too ripe, with our recipe, are transformed into a delicious jam to be reused, then to prepare the tart. Three unmissable preparations.

CROSED RECIPE WITH PEACHES

The tart is one of the most classic and most popular desserts for young and old, and summer is the perfect season to use, instead of the classic jam, fresh fruit such as peaches, an important food, rich in properties and benefits for Health. It is one of the best recipes for a peach tart.

PEACH CROSTATA

INGREDIENTS (for a cake pan about 24 cm in diameter)

For the pastry

-100 grams of butter at room temperature + a little for the pan

-100 grams of sugar

-2 egg yolks

-200 grams of 00 flour

-1 pinch of vanilla aroma

For decoration

-5 nectarine peaches

-A few tablespoons of peach jam

-Optional: 5 – 6 crumbled macaroons or 10 chopped almonds

-Preparation time: 30 minutes

Cooking time: 30 minutes

PREPARATION

-Prepare the pastry: mix flour, sugar, and vanilla flavoring add the chopped butter and, manipulating with the fingertips to avoid heating it, mix everything. A sandy consistency will be obtained.

-Combine the two egg yolks, one at a time, until a homogeneous and firm dough is obtained.

-Wrap the dough in plastic wrap, or put it in a plastic bag, and let it rest for at least half an hour in the refrigerator.

-Carefully wash the nectarine peaches, cut them in half to remove the stone, then slice them with a regular thickness of 3-4 mm.

-Take the dough again, spread it not too thin and line the previously buttered baking sheet. A convenient alternative is to spread the dough on the baking paper and then place everything in the pan.

-Turn on the static oven at 180 °.

-Cover the bottom of the dough with a little jam, sprinkle to taste with amaretti or crumbled almonds, then arrange the peach slices neatly.

-Bake for about half an hour, until the dough is well browned.

-Don’t worry if the peaches release some juice during cooking: just wait until the tart cools down a little and the syrupy liquid thickens.

FOR MORE INFORMATION: Homemade jams, here are the ancient and easiest recipes. From oranges to peaches, from figs to blackberries. Always pick up leftover fruit

RECIPE OF CROSTATA WITH YELLOW OR WHITE PEACHESPeach tart: the recipe for a dessert with an incredible flavor

Prepare the short pastry as indicated, let it rest, then transfer it to the cake tin and bake it in the oven

Meanwhile, peel the peaches, cut them into cubes, add a tablespoon of sugar and cook them in their juice for a few minutes, flavoring to taste with cinnamon or ginger, and at the end scented with a few mints leaves Allow the pastry dough to cool, then fill it with the warm fruit mixture, and serve. It is one of the best recipes for a peach tart.

RECIPE OF CROSTATA WITH VERY MATURE PEACHES

Prepare the peach jam as shown here.

Prepare the pastry.

-Compose the tart according to the classic method, decorating the surface with the “grid”.

-Bake in a hot oven for about 30 minutes.

An advice

Both the possible surplus of short pastry and egg whites can be frozen. With shortcrust pastry it is possible to prepare biscuits or small single-portion tarts. The egg whites, as well as for the classic meringues, are perfect in omelets or as a binder in fillings. It is one of the best recipes for a peach tart.

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