Peach tart with pine nuts

Name: Peach tart with pine nuts
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 200 g Flour; 1 knife tip Baking Powder; 100 g Butter; 50 g Sugar; 1 package Vanillin sugar; 1 egg (size M); 2 tablespoons (5 g each) Amarettini; 2 TABLESPOONS Breadcrumbs; 600 g Peaches; 2 TABLESPOONS Lemon juice; 100 g Apricot Jam; 50 g Pine nuts; 7-10 Tbsp Cling film

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

200 g Flour
1 knife tip Baking Powder
100 g Butter
50 g Sugar
1 package Vanillin sugar
1 egg (size M)
2 tablespoons (5 g each) Amarettini
2 TABLESPOONS Breadcrumbs
600 g Peaches
2 TABLESPOONS Lemon juice
100 g Apricot Jam
50 g Pine nuts
7-10 Tbsp Cling film

Directions

1
Mix flour and baking powder. Knead with fat in pieces, sugar, vanillin sugar and egg to a smooth dough. Form into a ball, wrap in cling film and chill for 30 minutes. In the meantime, finely crumble the Amarettini in the universal chopper, mix with breadcrumbs. Scald peaches with boiling water, take out and chill.
2
Skin the peaches, cut into thin slices and sprinkle with lemon juice. Roll out the dough on a floured work surface until round (approx. 30 cm Ø). Line a greased tart mould with a removable base (26 cm Ø) with it. Spread the breadcrumbs mixture on the base. Lay the peach slices overlapping close together. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Bring jam to the boil in a small pot, simmer for 1 minute. Spread the hot tart with it. Let it cool down.
3
Lay the peach slices overlapping close together. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. Bring jam to the boil in a small pot, simmer for 1 minute. Spread the hot tart with it. Let it cool down. Roast pine nuts in a pan without fat and sprinkle on the tarte