Peach tartlets with cashew nuts

Name: Peach tartlets with cashew nuts
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 125 g soft butter; 300 g Flour; 1 TEASPOON Sugar; 1 package Vanillin sugar; 1/4 TEASPOON Salt; 1 TABLESPOON White wine vinegar; 3 Peaches (approx. 175 g each); 75 ml Maple syrup; 75 ml Peach or orange juice; 7-10 Tbsp juice of 1/2 lemon; 1 heaped tablespoon of cornflour; 1 egg (size M); 30 g Cashew nuts; 2 TABLESPOONS Milk; 7-10 Tbsp Cling film; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

125 g soft butter
300 g Flour
1 TEASPOON Sugar
1 package Vanillin sugar
1/4 TEASPOON Salt
1 TABLESPOON White wine vinegar
3 Peaches (approx. 175 g each)
75 ml Maple syrup
75 ml Peach or orange juice
7-10 Tbsp juice of 1/2 lemon
1 heaped tablespoon of cornflour
1 egg (size M)
30 g Cashew nuts
2 TABLESPOONS Milk
7-10 Tbsp Cling film
baking paper

Directions

1
Cut the butter into small pieces. Knead the butter, flour, sugar, vanillin sugar, salt, vinegar and 6 tablespoons of ice-cold water first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Wrap the dough in foil and chill for 2-3 hours. For the compote, wash and halve the peaches and remove stones. Cut peaches into slices. Boil up syrup and juices.
2
Stir starch with 2-3 tbsp. water until smooth. Stir to bind the juice. Add the peaches and simmer for about 3 minutes. Let the compote cool down. Roll out the dough on a floured work surface to a thickness of about 0.4 cm. Cut out 4 large circles (each approx. 16 cm Ø; e.g. using a saucepan) and place them next to each other on a plate. Separate egg, whisk egg white. Spread the slices of dough with egg white and prick several times with a fork. Place the compote in the middle of each slice, chop the cashew nuts coarsely and sprinkle over them. Fold the edges of the dough tightly around the filling.
3
using a saucepan) and place them next to each other on a plate. Separate egg, whisk egg white. Spread the slices of dough with egg white and prick several times with a fork. Place the compote in the middle of each slice, chop the cashew nuts coarsely and sprinkle over them. Fold the edges of the dough tightly around the filling. Mix egg yolk with milk. Brush the edges of the dough with it. Chill the tartes for about 30 minutes. Place the tartes on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the bottom shelf for approx. 45 minutes. Remove and let cool on a cake rack. Dust with icing sugar if necessary. Whipped cream tastes good with it
4
Brush the edges of the dough with it. Chill the tartes for about 30 minutes. Place the tartes on a baking tray lined with baking paper and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) on the bottom shelf for approx. 45 minutes. Remove and let cool on a cake rack. Dust with icing sugar if necessary. Whipped cream tastes good with it
5
Preparation time approx. 1 1/4 hours. waiting time 2 1/2 -3 1/2 hours