Preparation Time : 20 minutes
Resting time : 1 hour
Baking Time : 50 minutes
Serves : 6 to 8 pers.
INGREDIENTS
For the filling :
- 6 medium size peaches
- 2 teaspoon of dark rum
- 2 tablespoons of grounded pistachio
- 1/4 cup of grounded almond or almond flour
- 1 tablespoon of Maizena
- 2 large eggs
- 4 ounces / 1 stick of sweet butter
- 1/4 cup of sugar
For the crust:
- 1-1/4 cup ( 12 ponces) of flour
- 3/4 cup (6 ponces) of butter
- 1/4 cup (2 ponces) of powder sugar
- 1 pinch of salt
- 1 tablespoon of heavy cream
- 1 egg
- 5 tablespoons of milk
PREPARATION:
Dough:
Mix with your hands or an electric machine the flour, the salt, the butter cut in small pieces and the sugar until you obtain a flaky dough.
Add the heavy cream, the whole egg and the milk, mix until the dough become smooth.
Make a ball and place it in the fridge for 1 hour.
Peaches:
Boil some water in a small pan and dip the peaches for 30 seconds.
Cool them under cold water and peel them.
Cut each of them in quarters and place aside.
Filling:
Mix the sugar, the melted butter, the almond flour, the whole eggs, the maizena, and the rum
with a fork or a small whip.
Turn the oven to 300 degrees and butter your tart baking pan.
Roll your dough on a flat surface, place it in your pan, mold it and pick the bottom with a fork.
Spread the creamy filling on top, place on top of the cream the peach quarters, and sprinkle with your grounded pistachios.
Bake for 10 min.
Then bring down the oven to 200 degrees and keep the baking for about half an hour.
Serve warm or at room temperature.
Bon Appétit !
