Peach Tart with Almond Cream

Ingredients

• 200 g Flour
• 75 g fine sugar
• 100 g cold butter
• 1 egg
• butter (for the pan)
• flour (for the pan)
• flour (for working)
• 100 g Soft Butter
• 2 Eggs
• 2 peaches
• 20 g sugar
• 1 Tbsp vanilla sugar
• 125 g ground almonds (peeled)
• 80 ml whipping cream
• 1 tbsp flour
• 5 drops bitter almond flavor
• powdered sugar (for dusting)

Instructions

1. 1.

   Mix the flour with the fine sugar and sift onto a work surface. Create a well, place small butter pieces around the edge, beat the egg in the center. Break everything into crumbs, then quickly knead into a smooth dough, form a ball, wrap in foil and refrigerate for about 1 hour.

2. 2.

   Meanwhile take the butter and eggs for the filling out of the fridge so they reach room temperature later. Rinse the peaches with boiling water, shock them, peel, pit, and cut into wedges.

3. 3.

   Preheat the oven to 180°C (350°F) with upper and lower heat. Butter the tart pan and dust it with flour. Roll the dough on a floured surface slightly larger than the pan, place it in the pan and form a rim. Trim excess dough. Prick the bottom with a fork several times and refrigerate again.

4. 4.

   For the cream, beat the butter with sugar and vanilla sugar until creamy. Whisk in the eggs thoroughly. Stir in almonds, whipping cream, flour, and bitter almond flavor. Spread the cream over the tart base. Arrange peach wedges on top and gently press them into the cream. Bake for about 30 minutes.

5. 5.

   Let cool, then unmold and dust with powdered sugar before serving.