🍑桃のタルト作り方【硬い桃が美味しい？😋｜山梨県の桃を使用｜リボン🎀をまとった美しいタルト😍】記念日にも/Peach Tart recipe / # 133 ｜Sweets ch.Caramelize

Make the tart dough by mixing softened butter, sugar, and powdered almonds in a bowl.

Add whole egg in three parts to the mixture and mix well.

Incorporate cake flour into the mixture and mix until combined.

Wrap the dough in plastic wrap and refrigerate overnight.

Prepare the peach compote by mixing water and sugar in a bowl.

Warm the mixture in the microwave for about 30 seconds at 800W, then whisk to dissolve the sugar.

Add strawberry syrup to the mixture and mix well.

Add lemon and mint leaves to the mixture.

Peel and cut the peaches, then add them to the mixture (including the skins).

Heat the mixture in a pot until boiling.

Once boiling, remove from heat and transfer to a bowl.

Cool quickly in ice water, then refrigerate overnight in a sealed bag.

For the peach filling, peel and dice the peaches, then mix with lemon juice in a bowl.

Heat the diced peaches in a frying pan until the moisture evaporates and the fruit softens.

Transfer to a container, cover tightly with plastic wrap, and refrigerate overnight.

For the napage, mix sugar and agar powder together in a bowl.

Add water to the mixture and whisk quickly before heating.

Bring to a boil, then remove from heat and refrigerate overnight after covering with plastic wrap.

Spread the tart dough in a mold, rolling it out to about 3.5mm thickness.

Trim excess dough and cut to fit the mold height.

Dock the dough and bake empty at 180℃ for 25 minutes.

Remove weights and parchment paper, then bake again at 170℃ for about 15 minutes.

For the baked cheese dough, mix cream cheese and sugar until smooth.

Add egg yolk and mix until smooth, then incorporate vanilla essence.

Add cake flour and mix until smooth, then gradually add fresh cream.

Finally, add lemon juice and mix until smooth.

Pour the baked cheese mixture into the pre-baked tart shell and bake at 170℃ for 30-40 minutes depending on size.

Once baked, cool on a wire rack.

Spread the peach filling over the baked cheese tart and decorate with thinly sliced peach compote.

Brush with napage and garnish with pearl crackling and mint leaves.

Spice Level:

Dietary