Peach Chocolate Crumble Tart

Name: Peach Chocolate Crumble Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 10 small peaches (about 100 g each); 400 g Flour; 175 g Sugar; 1 package Vanillin sugar; 1 pinch Salt; 1 knife tip Baking Powder; 1 egg (size M); 225 g Butter or margarine; 2 TABLESPOONS Breadcrumbs; 50 g Rasp chocolate "Dark; 7-10 Tbsp Fat and flour; 7-10 Tbsp Flour

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

10 small peaches (about 100 g each)
400 g Flour
175 g Sugar
1 package Vanillin sugar
1 pinch Salt
1 knife tip Baking Powder
1 egg (size M)
225 g Butter or margarine
2 TABLESPOONS Breadcrumbs
50 g Rasp chocolate "Dark
7-10 Tbsp Fat and flour
7-10 Tbsp Flour

Directions

1
Scald peaches with boiling water. Leave to stand for 1-2 minutes. Remove with a ladle and rinse with cold water. Peel skin, cut peaches in half and remove the stone.
2
For the crumbles, mix flour, sugar, vanillin sugar, salt and baking powder in a large mixing bowl. Add egg and fat in flakes. Work into crumbles with your hands. Grease a spring tray (top 30 cm, bottom 26 cm Ø) and sprinkle with flour.
3
Put just under 2/3 of the dough into the spring tray, press it onto the tray bottom with floured hands, so that a crumble base is formed. Sprinkle with breadcrumbs. Place the peach halves on top. Work the chocolate under the remaining crumbles.
4
Spread chocolate sprinkles evenly on the peaches. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 45-50 minutes. Remove from the oven and allow to cool on a cake rack.
5
Remove from the spring plate after approx. 45 minutes. Serve on a cake plate. Vanilla ice cream tastes good with it.