Peach map

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Mix butter, coconut oil, flour, salt and 3-4 tablespoons of ice water with the dough hooks of the hand mixer to a smooth dough. Wrap in foil and chill for about 1 hour. Roll out to a circle (approx. 30 cm Ø) on a floured work surface. Grease a tart mould (26 cm Ø) and line with the dough. Press on and prick the base several times with a fork.

2. 2

   Keep cold. Dip peaches in boiling water for about 30 seconds and quench. Peel skin. Cut peaches in half, stone them and cut them into slices. Sprinkle breadcrumbs over the tart base and lay peach slices on top in flakes. Bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) for approx. 30 minutes on the bottom shelf. In the meantime heat up the jam and pass it through a sieve. Spread on the peaches and bake under the oven grill for about 2 minutes. Leave to cool on a grill. Remove from the tin and place on a plate.

3. 3

   Bake in the preheated oven (electric oven: 225 ° C/ gas: level 4) for approx. 30 minutes on the bottom shelf. In the meantime heat up the jam and pass it through a sieve. Spread on the peaches and bake under the oven grill for about 2 minutes. Leave to cool on a grill. Remove from the tin and place on a plate. Dust with icing sugar before serving. Makes approx. 12 pieces

4. 4

   Waiting time approx. 1 hour

Nutrition Facts

KCAL
160 kcal

CARBS
18 g

FATS
9 g

PROTEINS
2 g