Peach Pie

Hello Dear Friends,

As a matter of fact, I want to prepare as many recipes as I can before the peaches disappear :)

It's been a long time since I've made tarts, so I thought Peach Pie had an expense as the first recipe :)

When I prepare tarts with seasonal fruits, I usually do not use jelly or jam etc. for the topping.

If you are not going to serve your tart on the same day and wait for 1 day, you can use jelly so that the fruits do not change color. The logic here is to cut the contact of the fruit with the air, just like the cling film, and preserve its appearance for a while.

Those who want to use jam can use peach jam in order not to spoil its color too much. The jam you use will both give flavor and give your tart a bright look.

The dimensions of this recipe are perfect for a 27,5 cm tart mold. You can easily prepare it from dough to cream.

Those who want to prepare Peach Jam You can find the timetable here.

Those who want to prepare Practical Peach Marmalade You can find the timetable here.

Love…

Ingredients for Peach Tart Recipe

• 2 ripe but firm peaches
• powdered peanuts
• powdered hazelnuts

For the Tart Dough:

• 250 g flour (2 cups + 2 tablespoons)
• 100 gr. powdered sugar (half a glass + 1 tablespoon)
• 1/2 teaspoon of salt
• 150 gr. butter (cold diced)
• 2 egg yolk
• 1-2 drops of vanilla extract
• 1 teaspoon ground hazelnuts

How to Make Peach Tart Recipe?

1. Take flour, powdered sugar, salt, powdered hazelnuts in the bowl of your food processor.
2. Run the food processor on low speed for short but frequent periods and toss the cubes of cold butter 2 at a time into the flour mixture.
3. When the butter is mixed with the flour and becomes lumpy, add the egg yolks.
4. When the dough comes together, add the vanilla extract and mix for another 15-20 seconds and transfer the smooth dough to the floured counter.
5. Gather and stretch the dough and let it rest in the refrigerator for 30 minutes.
6. While the dough is resting, set the oven to 180 degrees.
7. Open the rested dough a little larger than the tart mold and lay it in the mold. With the back of the knife, smooth out the excess dough protruding from the edges of the mold.
8. With a knife or fork, make holes in the tart base so that it does not rise.
9. Crumple the dough in the mold, cover it with the oily paper you opened, put 1-2 handfuls of dried legumes in it and bake in the oven at 180 degrees for 20 minutes.
10. At the end of 20 minutes, take the greaseproof paper and legumes, being careful not to burn your hands. Cook for another 10 minutes.
11. Take the baked tart out of the oven, put it on the grill and let it cool.

For the Hazelnut Tart Cream:

• 45 g flour (1 tea glass)
• 45 g starch (1 tea glass)
• 1 egg yolks
• 100 gr granulated sugar
• 500 ml milk (2,5 cup)
• 30 g butter (2 tablespoons)
• 2 tablespoons of hazelnut powder
• 1-2 drops of vanilla flavoring

How to Make Peach Tart Recipe?

1. Put the flour, hazelnut powder, starch, granulated sugar, milk and egg yolk in a medium saucepan.
2. Cook over medium heat, stirring constantly, until it thickens like pudding.
3. Take the cooked cream from the stove and add the butter and vanilla flavor into it.
4. Beat with a mixer until the butter is melted and completely mixed into the cream.
5. Then cool, stirring occasionally so that the cream does not form a crust.
6. Transfer your cooled tart base to the serving plate. Spread the cooled cream inside with the help of a spatula.
7. Slice the peaches a little less than half an inch and arrange them on top of the cream, slightly overlapping each other.
8. Serve by sprinkling powdered hazelnuts and powdered pistachios on top.