A buttery crust, creamy vanilla filling, and juicy peaches! The sunny tart is a dessert served straight from the fridge.
Ingredients
Buttery Crust
- 12% cream – 2 tablespoons
- Eggs – 2 pcs.
- Powdered sugar – 70 g
- Butter – 100 g
- Wheat flour – 200 g
Vanilla Filling
- Egg – 1 pc.
- Wheat flour – 10 g
- Eggs – 2 pcs.
- Peaches – 300 g
- Sugar – 60 g
- Vanilla sugar – 1 packet
- Milk – 200 ml
- Powdered sugar – 5 g
- Salt – a pinch
Preparation
Buttery Crust Sift flour onto a board or into a large bowl. Cut cold butter into cubes and add to the flour along with powdered sugar, egg yolks, and cream. Knead all ingredients together (do not knead the dough for too long, just until the ingredients are combined).
Wrap the dough in plastic wrap, chill in the refrigerator for about an hour. After cooling, roll out to a thickness of about 4-5 mm. Line a tart pan (diameter 26 cm) with the dough, then pierce the dough with a fork.
Place crumpled parchment paper onto the dough, weigh it down with beans or special pie weights, and bake at 170°C (convection) or 180°C (without convection) for about 20 minutes. Remove the paper with the weights and bake for another 5 minutes (the tart should not be baked for too long as it will go back in the oven later).
Vanilla Filling Mix flour, milk, egg yolks, egg, salt, and sugar together.
Tart Pour some vanilla filling onto the bottom of the pre-baked tart, arrange halves of washed and sliced peaches on top, then add the rest of the vanilla filling.
Bake at 150°C (convection) or 160°C (without convection) for 25-30 minutes.
Serving The tart thickens as it cools, and the filling should have a custard-like consistency. Dust the finished tart with powdered sugar.
