The peach tart with apricot jam is a perfect summer dessert. It combines the sweetness of the fruit with a light puff pastry. This is a simple recipe that highlights seasonal peaches, adding a creamy texture and just the right amount of apricot. Ideal for a family snack or as a delightful finish to a meal with friends, it will please both young and old with its delicious taste.
Heat the milk. In a bowl, beat the egg yolks with half of the sugar (30g) and the vanilla sugar. Add the flour, then mix and gradually incorporate it with the milk. Pour back into the saucepan and let thicken for a few minutes over medium heat, stirring.
Preheat your oven to 180°. Roll out the puff pastry into the tart pan. Prick the bottom with a fork, then line it with baking paper and weight it down with dried beans.
Bake for 15 minutes. Peel the peaches, then pit them and cut them into 6 wedges. Sprinkle with the remaining sugar. Remove the dough from the paper and the weights.
Spread the cream over the dough and arrange the peach wedges. Bake for 20 minutes.
To finish, unmold the tart onto a plate or rack. In a small saucepan, heat the jam to loosen it. Brush it onto the peaches, sprinkle with almond flour, and let cool.
0 servings
6
TH 
EN