Description
Lightweight, Megatrustoil open pie with a minimum of baking and tasting during the heat of summer... Fresh peaches luxuriate in jelly fill with orange juice... Wonderful tandem! Highly recommend!
Ingredients
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Flour
250 g
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Butter
125 g
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Chicken egg
1 piece
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Powdered sugar
100 g
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Leavening agent
1 tsp
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Peach
500 g
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Orange juice
200 g
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Gelatin
8 g
Cooking
I apologize for the quality step by step photos, I was suddenly overtaken by a downpour. Let's start with the cooking dough, for the umpteenth time my favorite option is found by way of trial and error. In the sifted flour (250 grams), add cold butter (125 g), cut into small cubes. Grind it up between your fingers into crumbs.
Add 1 egg, 100 grams of powdered sugar and 1 tsp of baking powder. Knead homogeneous dough. Wrap it in clingfilm and put into the refrigerator for 30 minutes.
Then roll the dough between two food films in a layer and bring it into the form, greased with butter. Flatten, often prick with a fork, cover with parchment and place on top of the cargo (peas, beans). Bake for 20 minutes in a preheated to 200 gr oven.
While the tart base is baked, soak gelatine in cold water (8 ml) for 10 minutes, the orange juice (200 g) is heated almost to boiling, remove from heat, add pressed (if the sheet) gelatin, stir the mixture until it dissolves. Leave the mixture to cool slightly.
Peaches finely chop and place into the crust (from forms do not remove).
Top gently pour the orange mixture.
Allow to cool at room temperature, then carefully rearranged things in the fridge for about 3 hours until solidification jelly.
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