Juicy peach tart

Name: Juicy peach tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 8-10 Peaches (about 1 kg); 125 g Low-fat curd; 60 g Sugar; 1 package Vanillin sugar; 4 TABLESPOONS Milk; 4 TABLESPOONS Oil; 1 pinch Salt; 250 g Flour; 1 package Baking Powder; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour; 4 TABLESPOONS Apricot Jam; 2 TABLESPOONS Sugar crystals; 4 TABLESPOONS Sour cream or crème fraîche

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

8-10 Peaches (about 1 kg)
125 g Low-fat curd
60 g Sugar
1 package Vanillin sugar
4 TABLESPOONS Milk
4 TABLESPOONS Oil
1 pinch Salt
250 g Flour
1 package Baking Powder
7-10 Tbsp Fat and flour
7-10 Tbsp Flour
4 TABLESPOONS Apricot Jam
2 TABLESPOONS Sugar crystals
4 TABLESPOONS Sour cream or crème fraîche

Directions

1
Scald peaches, rinse with cold water and peel the skin. Halve the fruits, stone them and cut them into slices
2
Mix the curd, sugar, vanillin sugar, milk, oil and salt with the whisk of the hand mixer until smooth. Mix flour and baking powder and sieve. Stir in half the flour with the whisks of the mixer, the rest of the flour with the dough hooks of the mixer
3
Grease a tart mould with removable bottom or a springform pan (28 cm Ø) and dust with some flour
4
Roll out the dough on a little flour until round (approx. 32 cm Ø), place it in the mould and press the edge of the dough against the edge of the mould. Spread peach wedges evenly on the dough. Warm up the jam, spread on the peaches
5
Bake the tart in a preheated oven (electric oven: 200 °C / convection oven: 175 °C / gas: level 3) for 25-35 minutes
6
Remove the peach tart from the oven and let it cool down. Sprinkle with decorating sugar and serve with whipped cream or crème fraîche