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🧈Ingredients
Peach tart (Φ21 cm (1 serving))
[Peach compote ]
3 large peaches, 4 small peaches
Peach syrup
[Peach syrup ]
500 g water
120 g granulated sugar
2 tbsp lemon juice
Peel and seeds of peaches (to make them pink. Remove them later.)
Soak the peaches for at least 3 hours to make them slightly pink!
[ Raspberry jam ]
100 g raspberries
40 g granulated sugar
1 teaspoon lemon juice
70g of the jam is used for the tart!
[ Tart dough ]
70 g unsalted butter
40 g powdered sugar
25 g whole egg
130g flour
Watch this video (https://youtu.be/FWXeAdopWJ0) to see how to make it.
[Crème d'amande]
70 g unsalted butter
70 g powdered sugar
70 g whole egg
70 g almond powder
12g flour
Bring all ingredients to room temperature before use.
[Custard ]
2 egg yolks
30g granulated sugar
17g flour
200g milk
vanilla bean, to taste
10 g unsalted butter
[Peach jelly]
20 g cold water
4 g powdered gelatin
120 g peach syrup (strained through a tea strainer)
[Decoration]
Peach jelly
7 red currants
7 mint leaves
[Baking ]
Baking tart without baking pan
Preheat : 180 degrees Celsius
Baking : 170 degrees Celsius
Spread the dough in the tart tin and place a paper or weight on top of the dough.
Bake for 25 minutes (until the edges are lightly colored)
Remove the paper and weight.
2) 8~10 minutes (until the bottom of the tart is lightly browned)
Let cool before adding the damande.
Baking damande] (Φ21cm tart mold)
Preheat : 180 degrees Celsius
Baking : 170 degrees Celsius
Spread damande and raspberry jam evenly
Bake for 30 minutes (until the surface is nicely browned)
Let cool before spreading custard on top.
