Peach and almond tart

The peach is one of the most versatile summer fruits. This recipe, with yellow peaches, is perfect to serve to any visitor you may have.

The cookie base will give us a crunchy touch and a subtle buttery flavor, while the peach sautéed with a little sugar and vanilla give it a creaminess that combines perfectly with the sponginess of the almond filling.

Ingredients

(For eight people).

For the peach and almond filling:

  • 4 ripe peaches
  • 40 g butter
  • 20 g sugar
  • A little ground vanilla or seeds from a pod
  • 230 g warm milk
  • 2 medium eggs
  • 70 g of finely ground almonds. It is convenient to grind it a little before adding it to the dough if it is too grainy.
  • 20 g rice flour
  • 30 g melted butter
  • 80 g of white sugar

For the shortcrust pastry base:

  • 125 g whole oat flour
  • 80 g butter in ointment
  • 50 g powdered sugar
  • 30 g egg yolk

Prepared by

  1. First, knead in a bowl all the ingredients of the shortcrust pastry section at room temperature until a consistent, but soft dough is obtained. Wrap in plastic wrap and let cool for at least eight hours.
  • When the dough has rested for eight hours, stretch it and place it on a removable cake pan. If it breaks when we move it, we can place the pieces by hand and press the edges well. We put the mold in the refrigerator covering the dough with baking paper and adding rice to cover the entire surface and let the dough harden again.

  • While the tart base is cooling, cook the peach. Peel and slice the peach. Put the sugar, butter and vanilla in a frying pan. When it is hot, add the peach and cook for at least five minutes over medium heat until it softens, but does not fall apart. On the other side, mix all the remaining ingredients of the filling to form a loose dough, like that of a crepe.
  • Remove the cake base from the refrigerator and place it in the oven at 190 ºC for five minutes. Remove the rice paper and add the peach and almond dough and bake for 30 minutes at 180 °C (350 °F).

  • Before serving, cut into portions, let it temper and serve with vanilla ice cream, yogurt ice cream or even sheep’s milk ice cream.

Recipe by chef  Mateo Sierra  for “Buenas hasta el hueso”.