Description
Well, to begin to open gifts. Today used the form for tarte. Loved it. Incredibly convenient to get cake, he literally jumped out of shape. The cake itself is very interesting.
Ingredients
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Flour
1.5 cup
-
Salt
-
Chicken egg
1 piece
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Butter
200 g
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Water
1 Tbsp
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Almonds
200 g
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Chicken egg
2 piece
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Sugar
2 Tbsp
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Flour
2 Tbsp
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Peach
4 piece
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Peach
1 piece
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Powdered sugar
50 g
Cooking
To prepare products to have everything at hand. From peaches to remove the peel, but you can not remove. Almond pour boiling water for 10 minutes, then drain the water, rinse with cold water and clean from the husk. Dry it in the microwave for 2-3 minutes.
For the pastry RUB the flour with butter to make crumbs. Add 1 egg, a pinch of salt, mix well.
Add 1 tbsp of ice water.
Knead the dough, roll into a ball. Put into the refrigerator for 30 minutes.
The dried almonds grind in a blender or in a food processor to a medium crumb. Mix crumbs with remaining 2 eggs, sugar and 2 tbsp flour, mix thoroughly.
The dough with your hands to knead in the baking tray to the thin base, having sides with a height of about 3-4 cm the Size of my wonderful shape for tarte, which was sent to me as a gift Ira (mari fra danmark) - 31,5x21,3 x 3 cm Fit perfectly.
Over the dough to put the almond mass into an even layer.
Peaches, wash thoroughly, wipe, remove seeds and cut into equal slices. I cut it into 8 slices. Lay peaches in rows on top of the pie, slightly pushing them into the almonds. Here I made a mistake. Further, according to the recipe required to put the pie in the oven, and the ready cake cover with jam. I'm in the recipe looked, I prenatals that remembered everything correctly and did the following.
From peach jam to remove the seeds. The flesh is cut and beat with a blender together with the icing sugar and 2 tbsp water until smooth. Bring to a boil in a saucepan, cook, stirring, 2 minutes.
Spread the jam evenly on the peaches.
Put the pie in the oven at 190°C for 45-50 minutes (peaches should become brownish-Golden and bubbled). If they burn, cover with foil.
Ready pie cool slightly and then remove from the mold. Thanks to the holes in the bottom of the form and additional removable bottom, pie perfectly removed. We had just a little pressure on the hole.
And then just a very easy cake slid off the bottom on the Board.
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