Golden as you wish, we love this rustic tart with seasonal peaches marinated in vanilla ...
250gwheat or spelled flour
85gLight brown sugar
4-5ripe but rather firm yellow peaches
55gLight brown sugar
0,5ccvanilla powderin the pastry department
1pinch of salt
1egg yolk and brown sugarfor the gilding
Rustic pie crust
In a container or in a food processor, beat the butter and brown sugar to obtain a creamy mixture. Add the ground almonds, salt and mix. Then incorporate the previously beaten egg and the flour in several batches.
Form a ball with the dough and wrap in cling film. Refrigerate 1 hour.
Wash and slice the peaches: neither too thin nor too thick. Put aside.
In a large bowl, combine the brown sugar, cornstarch, lemon juice, vanilla extract and vanilla powder, cinnamon and salt.
Add the sliced peaches and coat them well with the mixture, with a spatula. Let stand 45 minutes.
Assembling the pie
Preheat the oven to 190 ° traditional heat.
Roll out the dough on a sheet of baking paper using a rolling pin. Make a large circle about 35cm in diameter.
Garnish the dough with the peaches by making a rosette with the slices (from the outside to the inside). Keep 5cm of empty space at the edge. Do not put the remaining liquid in the container so as not to soak the pie.
Fold the edge of the dough inward by folding it. Cover with egg yolk with a brush and sprinkle with brown sugar.
Bake for about 45 minutes, the tart should be golden, and the peaches should be well cooked. If necessary during cooking, add aluminum foil so that it does not burn. Then let cool on the rack.
This pie will keep in an airtight container for 3-4 days at room temperature or a little longer in the refrigerator.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)