Peach Tart Recipe | Emojoie

Mix softened butter with sugar and salt for the tart dough.

Add flour and bring the dough together.

Attach baking paper to a 21cm mold.

Spread out the dough with a spoon.

Bake in a preheated oven at 170°C for 15 minutes.

Cool the tart dough.

Mix softened butter with sugar for the crème d'amande.

Add the egg in 3 - 4 parts and mix.

Add the almond flour and mix.

Spread out the crème d'amande over the cooled tart crust.

Bake in a preheated oven at 170°C for 30 minutes.

Cut nectarines in half and remove seeds.

Thinly slice nectarines for decoration.

Heat 500g of nectarine in a pot to make a compote.

When the compote is cooked, remove some skin and let it cool to room temperature.

Place the nectarine compote and slices on the tart dough.

Add pectin to water for the glaze.

Heat and strain the mixture.

Spread the glaze on the surface of the tart.

Equipment Needed

Spice Level: