Ingredients for the tart
- 350 g all-purpose flour
- 180 g cow milk butter
- 150 g icing sugar
- 4 egg yolks
- lemon or orange zest
Ingredients for the cream
- 100 g cow’s butter
- 100 g icing sugar
- 100 g almond powder
- 2 medium eggs
- ASEPOP’s Naoussa’s PDO peaches
Method for the tart
In a mixer with the paddle attachment, beat the butter and icing sugar at medium speed until fluffy.
Immediately after, gradually add the egg yolks, while mixing constantly until completely incorporated.
Then, add the flour and the zest, and continue mixing at the same speed until it forms into a dough.
Finally, wrap the dough in plastic wrap and place it in the refrigerator for half an hour.
Method for the cream
In a mixer’s bowl place all the ingredients needed for the cream, and with the paddle attachment, beat them at medium speed. Beat until they become a homogeneous mixture.
To assemble
After the tart dough has rested, take two pieces of non-stick paper and place it between them.Use a rolling pin to roll it out to the size of a 22 cm tart pan.
Then, spread the frangipane cream over the tart, and place thin peach slices with their skins on top.
Optionally, sprinkle some brown sugar and cinnamon on top.
Bake in a preheated oven at 180 C for 25 to 30 minutes.
