Peach Tart

Name: Peach Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 100 g Butter; 25 g Coconut oil; 160 g Flour; 1/4 TEASPOON Salt; 7-10 Tbsp Cling film; 1 1/2 can(s) (each 850 ml/ 550 g drained weight) Peaches; 6 TABLESPOONS Peach or apricot jam; 1-2 TEASPOONS Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Grease; 7-10 Tbsp Breadcrumbs

AUTHOR
Louis Ramirez

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

100 g Butter
25 g Coconut oil
160 g Flour
1/4 TEASPOON Salt
7-10 Tbsp Cling film
1 1/2 can(s) (each 850 ml/ 550 g drained weight) Peaches
6 TABLESPOONS Peach or apricot jam
1-2 TEASPOONS Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Grease
7-10 Tbsp Breadcrumbs

Directions

1
Cut butter and coconut oil into cubes. Knead fat, flour and salt with the dough hooks of the hand mixer to a crumbly mass. Add approx. 4 tablespoons of ice water and knead to a smooth short pastry. Wrap in foil and put in a cool place for about 1 hour. In the meantime drain peaches well and cut them into slices. Roll out the short pastry on a lightly floured work surface 2-3 cm larger than the diameter of the tart tin (28 cm Ø). Lightly grease the mould and line it with the dough.
2
Prick the pastry base several times with a fork. Place peach slices in the tin in flakes. Bake in the preheated oven (electric: 225 ° C/ gas: level 4) for about 30 minutes. Warm up the jam, pass it through a sieve and spread it thickly on the tart. Grill for about 2 minutes or bake for another 10 minutes in the electric oven at 225 ° C/ gas mark 4). (Place the tart as deep as possible at the bottom of the oven, if necessary, sprinkle the bottom of the pastry with 1-2 tablespoons of breadcrumbs before topping). Dust the tarte with icing sugar and serve hot or cold with whipped cream. Results in approx. 12 pieces
3
Dishes: own