Peach Tart » Baking

Peach Tart

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How To Make Peach Tart (Easy Method)|Food|cake|recipes ?


When the luscious peaches are in season, this delicious recipe is an alternative to the Swiss Apple Tart. Oil a round pie dish, estimating around 23 cm in distance across, and dust with flour. Keep ready.
Pastry Dough

(1) 200 g flour
(2) 100 g salted soft butter
(3) 3 tablespoons fine sugar
(4) 1 small egg
(5) 1 tablespoon cream
(1) sift inter so big bowl
(2) add and web into the flour with ſingers until mixture looks like breadcrumbs
(3) add and mix
(4) beat slightly and add
(5) add

Press dough into a ball cover the bowl with a damp cloth and refrigerate for about one
hour. Move mixture on a flour-cleaned surface into a round shape sufficiently enormous to fit into a pie dish and press edge solidly against the side of the dish with fingertips. The overlapping dough can be trimmed with the rolling pin. Prick the base with a fork a few times, so the steam can get away while preparing. Preheat the oven!

(1) 1 tablespoon semolina
(2) 4-5 sweet ripe peaches
(3) 100 ml cream, 50 ml milk,2 tablespoons cornflour,2 eggs, 2 tablespoon sugar and 2-3 drops vanilla essence
(1) sprinkle over the dough.
(2) Dip in boiling water for 3-5 minutes, then peel cut into halves, remove stones, cut into quarters and neatly arrange the peaches on the Dough
(3) Mix this batter well and pour over peaches.


In a moderate hot oven for about 30 minutes. At the point when the cake gets somewhat dark-colored, expel the tart and sprinkle with sugar. Cool before removing from the pie dish. Decorate with cream before serving.

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