Florentine-peach tart

Name: Florentine-peach tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 9
Ingredients: 4 discs (à 45 g; 12 x 12 cm) deep-frozen puff pastry; 400 g Cherries; 5 white peaches (about 100 g each); 200 g Marzipan raw mass; 4 TABLESPOONS Schmand; 5 TABLESPOONS Florentine mix "Almond nut"; 7-10 Tbsp Grease; 7-10 Tbsp Flour; baking paper; 7-10 Tbsp Dried peas

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 9

4 discs (à 45 g; 12 x 12 cm) deep-frozen puff pastry
400 g Cherries
5 white peaches (about 100 g each)
200 g Marzipan raw mass
4 TABLESPOONS Schmand
5 TABLESPOONS Florentine mix "Almond nut"
7-10 Tbsp Grease
7-10 Tbsp Flour
baking paper
7-10 Tbsp Dried peas

Directions

1
Place the puff pastry slices next to each other and defrost at room temperature for about 10 minutes. Wash the cherries, drain and stone them. Place the puff pastry slices on top of each other and roll out into squares (approx. 28 x 28 cm) on a lightly floured work surface. Pour the dough into a lightly greased, square tart tin with lift-off base (23 x 23 cm) and press down lightly. Cover with baking paper and place dried peas on top. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 12-15 minutes. Remove the tin, remove the baking parchment and peas and bake again at the same temperature for another 5 minutes.
2
Let the base cool down. In the meantime, wash the peaches, dab dry, cut in half crosswise and stone. Heat marzipan and sour cream in a pot and stir until smooth. Spread the marzipan mixture on the pastry base. Spread peaches and cherries on top and sprinkle with Florentine mix. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 5-8 minutes until golden brown