Tart sa breskvama i bademom* Peach and almond tart

Scroll down for recipe in English
 Tart je brz način da napravite poslasticu za svoje goste i ili za svoju porodicu. Breskve na ovaj način dolaze svojim divnim ukusom do najboljeg izražaja, a bademi dodaju malo luksuza.


Sastojci

Za testo

175 g brašna
85 g putera , isečenog na sitne komade
1 Kašika šećera
2 žumanca

Za fil

100 g šećera
140 g putera

2 jajeta
140 g  mlevenih badema
50 g brašna
3 velike breskve , isečene na kriške
50 g džema, za premazivanje

Priprema

Da napravimo testo utrljamo puter u brašno dok ne dobijemo sastav kao mrvice. Umešamo šećer
Dodamo  1 zumance i 1 Kašiku vode, promešamo ap opet dodami zumance i 1 Kašiku vode. Testo urloamo, umotamo u plastičnu foliju i ostavimo u frižider da se malo stvrdne, oko 30 minuta.

Predgrejemo rernu na 180 stepeni Celzija.

Izrolamo testo pa stavimo u tart tepsiju., koju smo namastili. Isečemo krajeve koji su višak.
Stavimo pek papir i na njega sipamo one kuglice za pečenje , a ako ih kao ja nemate može i pirinač.

Pečemo 10 minuta, izvadimo skinemo pirinač i pek papir . Izbodemo testo viljuškom pa vratimo u rernu da se dopeče 10 do 15 minuta.

Dok se testo peče pripremimo fil

Umutimo puter i šećer dok dobijemo lepu svetlo žutu masu.

Dodamo jaja i mleveni badem , kao i brašno i sve dobro izmiksamo.

Ovu smesu sipamo u tart tepsiju. Odozgo naredjamo kriške breskve i pečemo
 30 do 40 minuta.

Kada je tart gotov i ohladio se, premažemo ga dzemom

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Peach and Almond tart

When you are in a hurry, this tart is quick and delicious. The taste of peaches comes fully out and almonds give it a hint of luxury.

Ingredients

For the pastry

• 175g plain flour, plus extra for rolling
• 85g cold unsalted butter, cut into small pieces
• 1 tbsp caster sugar
• 2 egg yolks

For the filling

• 100g caster sugar
• 140g butter
  
  

  
  

  
  
  
  
  

  
• 2 eggs
  
  

  
  

  
  
  
  
  

  
  , beaten
• 140g ground almond
• 50g plain flour
• 3 peaches
  
  

  
  

  
  
  
  
  

  
  , sliced
• jam

Create

1. To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
2. Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line the tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.

1. While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste.
2. 
   
3. 
    Beat in the eggs and finally add the almonds and flour. Spoon into the pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top.