Peach Tart

Name: Peach Tart
Cook time: 50 min
Total time: 50 min
Yield: 7
Ingredients: 4 discs (à 75 g) deep-frozen puff pastry; 5-6 (850 ml) ripe peaches or 1 can of peaches; 3 TABLESPOONS crushed almonds; 100 g Apricot Jam; 3-4 Tbsp demerara sugar; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 7

4 discs (à 75 g) deep-frozen puff pastry
5-6 (850 ml) ripe peaches or 1 can of peaches
3 TABLESPOONS crushed almonds
100 g Apricot Jam
3-4 Tbsp demerara sugar
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Place the puff pastry slices next to each other and defrost. Wash, halve, stone and cut the peaches into slices. (Drain canned peaches, cut into slices). Grease a rectangular tart tin with removable base (approx. 20 x 28 cm) at the bottom. Place puff pastry slices on top of each other and roll out into a rectangle (approx. 22 x 30 cm) on a floured work surface. Line the mould with the dough, press down at the edges. Sprinkle the base with almonds.
2
Spread the peach halves on the base. Bake in the preheated oven on the lowest level (electric oven: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Heat up the jam and pass through a sieve. After approx. 15 minutes baking time, coat the tart with jam and sprinkle with sugar. Cover if necessary. Let it cool down
3
Waiting time approx. 1 hour