Sift the flour with the icing sugar in a processor, add the pieces of chopped butter, salt. Mix flour mixture with butter to a fine grist. Whisk the egg and egg yolk with the vanilla extract with a fork. Pour the semolina flour in a bowl, add the egg mixture and quickly knead the dough, it should be completely smooth matte finish. Roll out 2 plates on a lightly floured surface, wrap in cling film and put them in the fridge to cool for at least 1 hour. Cream. With a mixer beat sugar with butter until dissolve the crystals, add the nuts and whisk. Add the eggs one at a time, beating well after each. The cream should be light, airy.(The cream can be stored in the refrigerator for 5 days or frozen for 1 month). It turns out a lot of dough half can be frozen.

1 kg of peaches (I used frozen) to clear of seeds, cut into quarters.

1. Roll out the dough and transfer it in the form of tarts. Put the form with the dough in the fridge for 1 hour to cool. Time to soak MUST! 2. During this time, preheat the oven to 375F/190C. 3. Prick the bottom of the bases with a fork

Cover it with foil pour in the form of beans or peas and bake the base for 10 minutes, until such time as the Foundation has only just begin to brown. Select the form with the base from the oven and let it cool completely. 4. Into the cooled tart to share and spread the hazelnut cream, then put the quartered berries.

A little sprinkle tart with icing sugar.

5. Bake for 15 minutes, again sprinkle with sugar and put the tart in to bake for another 20-30 minutes, until Sarmanova.

A tasty morsel?