Ingredients 1 package of puff pastry
70 g 400 g amaretti
peach jam 400 grams of canned peaches (about 8 half)
1 egg Powdered sugar
Preparation
Roll out the pastry on a baking pan keeping a little aside that will serve to implement the classical decoration grid, and then with the tines of a fork, prick the bottom of the tart.
Spread 100 g of peach jam. Also discharge the crushed amaretti biscuits and sprinkle around the bottom. Prepare
hours peaches in syrup: Drain the peaches and drain them just inside a colander until it will have lost all their water, if necessary, dry with a clean cloth. Cut peaches into slices 1 cm thick and place then in a radial pattern along the entire diameter of the pan, forming two concentric circles, and once completed the arrangement cover the slices with the remaining peach jam.
Roll out the pastry and seal by a toothed wheel, cut strips of dough you'll need to form a grid of classical decoration tart. Brush the strips with a pastry brush dipped in a beaten egg. Bake the cake in a preheated oven at 180 degrees for 50-60 minutes. Once cooked, let cool and then gently putting the mold on a serving platter and sprinkle with a dusting of icing sugar.
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