Peach pie

Ingredients:

Tartlet tin

  • 100 g icing sugar
  • 200 g butter
  • 300 g pastry flour
  • 1 pinch of salt
  • 2-3 g vanilla essence

Baked almond cream (frangipane)

  • 100 g eggs
  • 100 g sugar
  • 100 g almond powder
  • 100 g butter
  • 1 g ground cinnamon
Pie de préssec

Method tartlet tin:

  • 1

    Mix the sugar with soft butter.

  • 2

    Add the flour and salt until thoroughly mixed in.

  • 3

    Leave the dough to set in the fridge for a few hours.

  • 4

    Stretch the dough with a rolling pin and line the tartlet tin with it.

Method baked almond cream:

  • 1

    Mix the sugar with soft butter.

  • 2

    Add the eggs and then the almond powder

  • 3

    Add the frangipanes to the base of the tartlet tin.

  • 4

    Peel and chop up a couple of peaches and distribute the pieces evently in the casserole.

  • 5

    Cover them with strips of tartlet dough as shown in the picture.

  • 6

    Bake at 170 °C for 12-15 minutes approx.

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