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Peach tart

Peach tart

1.Prepare the dough:In a food processor we put flour, sliced ​​butter, egg yolk, sugar, a pinch of salt and mix it. We take it out of the robot and knead it. Let it rest for about 30 minutes.

2. After a while, heat the oven to 200 °. Put a baking paper on the work table and put a little flour, and spread the dough about 3 mm. Put this dough spread, along with the baking paper, in a round tray ( 24 cm diameter) and spread the dough nicely. Bend the dough on the edge of the tray.

3. Put a piece of baking paper and dried beans on top and put in the oven for 15 minutes. Then remove from the pan and leave to cool.

4.We prepare cream:Heat the milk with a piece of orange peel. When it almost starts to boil, turn off the heat and remove the orange peel. Beat the yolks with the sugar, add the flour in the rain and slowly put the hot milk. We put this composition on the fire. small and chew for 10 min. Leave to cool.

5. Take the baked and cooled dough before, spread the cream well and put the peaches cut in half nicely on top. Finely chop a little orange peel and arrange it over the peaches.

Good appetite!!!


Peach cake with vanilla cream (video recipe)

For the preparation of the cake with peaches and vanilla cream you will use a 28 cm cake tray with removable walls, which you will cover with plastic wrap.

In a bowl, crush the biscuits and mix them with the melted butter until you get a homogeneous composition. Put the mixture in the cake pan and then press them evenly with a silicone spatula. Add the jam and distribute it evenly. Refrigerate the form for five minutes.

Meanwhile, add the cinnamon to the apple paste and mix it with 3 teaspoons of gelatin prepared according to the instructions on the package. Remove the form from the refrigerator and add the apples. Soak the biscuits in half the amount of syrup from the peach compote and place them over the apple mixture.

For the vanilla cream, separate the egg yolks from the egg whites, add the sugar and mix for 5 minutes. Then add the milk and starch, mix them and put the composition on low heat in a double-bottomed bowl. To avoid sticking the cream to the vessel walls, stir occasionally.

From the moment it starts to boil, stir for another 2-3 minutes. Set aside, leave to cool for 10 minutes. Add 3 teaspoons of gelatin prepared according to the instructions on the package and then vanilla essence. Pour the cream over the syrupy biscuits. Cut slices of peaches and decorate the cake with them.

Finally, prepare the jelly with the remaining half of the peach compote syrup together with two teaspoons of gelatin prepared according to the instructions on the package. Pour the gelatin over the peaches and even out with a brush. Leave the cake in the fridge for 6 hours.


Peach jam with Campari

Preparation: Wash the peaches, let them drain, remove the seeds, cut into small pieces and weigh 1000 g. Measure 100 ml Campari.

Preparation: Put the peaches in a pot together with the contents of the envelope of Gelfix Super 3: 1 mixed with sugar and mix. Boil over medium heat for at least 3 minutes. During the cooking, take the foam with a spoon. Take the pot off the heat and add Campari. Put in jars, seal and then leave on the lid for about 5 minutes. During cooling, the jars are turned several times so that the peach slices disperse.

Campari can be replaced with 100 ml of orange juice.

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    Method of preparation:

    Put the sugar, water and spices in a 6-8 l pot. When the syrup boils, add about & frac14 of the washed peaches, peeled and pitted and cut into slices, mix with a spoon in the syrup, to heat all for a minute. Then, without boiling, remove them with a strainer and put them in a saucepan. When the syrup boils again, add other peaches as well, until the quantity is exhausted.


    Peaches are placed unpressed in jars with the bulging side up. Leave a free space of 2-3 cm to their mouth. Allow the syrup to cool, then pour it evenly over them to the same level. Tie the jars and sterilize them in water.

    This one peach compote recipe it is ready and if you have tied and sterilized the jars correctly, no preservatives are needed.


    Fruit compote preparation & # 8222and random & # 8221 & # 8211 not recommended

    Many people make compote like this: put the fruit in jars (big, small, as they will be & # 8230). Put 2-3-4 tablespoons of sugar in each jar (it is not known exactly how much or how much sugar fits in a spoon) then pour cold water from the tap until the jar is full. Close the jars tightly and start shaking them individually until the sugar (called & # 8222melting & # 8221) dissolves.

    Then the compotes are boiled at Bain Marie, as explained below. Often the sugar remains undissolved and the degree of sweet-sour of the compotes varies & # 8230 the housewife realizing only in winter that some of them are a bit sour or others a bit sweet. Some even made mold! Let me make them better next year! And the story repeats itself

    I leave the ingredients for a jar of 1.7 l of peach compote, respectively for 1 kg of weighed peaches after the seeds have been removed.


    Peach tart with lemon scent

    A very summery cake, for fruit, and that is ideal for a snack at home by the pool. The inside of the cake is slightly "drunk" with the juice released by the peaches when baking. A delight. Touching citrus with peach works wonderfully the same we can use peaches or nectarinesEven apple slices, although it will not come out as juicy. I propose two finishes or presentations Which one will you choose?

    Ingredient:
    175 g of creamy butter and a little more for the mold
    165g sugar
    2 tablespoons grated lemon peel
    3 eggs
    150 g of flour
    1 teaspoon baking powder
    70 g sour cream (or unsweetened Greek yogurt otherwise)
    3 peaches, sliced
    powdered icing sugar (option 1)
    Apricot jam (option 2)
    whipped cream to accompany (if we like)

    Preheat the oven to 180 ° C. Grease a mold with a diameter of 25 cm
    Wash the peaches without seeds and cut them into pieces.

    Using a blender, mix the butter, sugar and lemon zest until creamy - 6-8 minutes.
    Add the eggs one at a time, beating one mixer at a time. Add the sifted flour twice, with the yeast and cream mix lightly.

    Pour the dough into the mold and decorate on top with slices of peach on top. Bake for 50-60 minutes, until a toothpick inserted in the control comes out clean. Allow the cake to cool for 10 minutes in the mold, unroll it and cool it completely on a shelf.

    Sprinkle with icing sugar (option 1) or paint the surface with preheated apricot jam to give shine (option 2) and serve with whipped cream, if desired.

    The content of the article respects our principles of editorial ethics. To report an error, click here.

    Full article: Recipe »recipes» Breakfast and snacks » Peach tart with lemon scent


    Peach jam with lavender

    The peaches are washed, the seeds are removed and cut into small cubes, after which 1000 g are weighed. The lavender flowers are washed, the stems are removed and crushed.

    Preparation

    Peaches, lemon juice and lavender flowers are placed in a large pot. Mix Gelfix Classic 1: 1 with 2 tablespoons of sugar, then add over the fruit mass and mix.

    Stir continuously over medium heat, add the remaining sugar and bring to a boil. Continue boiling for 3 minutes.

    Cooking time: 3 minutes

    Remove the foam and immediately fill the jars prepared and sterilized in advance. Close with screw caps, turn over and leave to rest on the lid for about 5 minutes.

    Instead of fresh lavender flowers you can also use 3 teaspoons of dried lavender flowers.

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      We need these cookies and similar technologies to enable the basic functions of our website. This includes, for example, saving these settings. These are strictly necessary and cannot be closed.

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      CHECK WITH PEACHES AND TILES I Recipe + Video

      Hello dear lusts. Today I prepared CHECK WITH PEACHES AND TILES. It came out fluffy, fragrant and the fruits fit perfectly. I hope you like this recipe and enjoy it. I wish you a tasty day and good appetite!

      Ingredient:

      2 teaspoons - baking powder

      A teaspoon - vanilla essence

      Method of preparation:

      1. Put the butter in a bowl, add the sugar, vanilla essence and mix.
      2. Then put the eggs, mix more and add the cream.
      3. At the end put the flour, salt, baking powder and incorporate everything together.
      4. Transfer the dough to a 22 cm diameter baking tray. lined with baking sheet and greased with butter.
      5. Cut the peaches into slices. Arrange the slices on top of the dough and decorate with blueberries.
      6. Place the tray in the preheated oven at 180 degrees C for 45 minutes.
      7. Take the cake out of the oven, let it cool completely and serve it with pleasure. Good appetite!

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      Valerie

      Easy to prepare and tasty recipes from traditional and international cuisine. Decorations in modern, vintage style and depending on the season. I choose the dishes with increased care, to highlight the color and shape of the dishes. And the pictures are made exclusively by me.


      Today's recipe: Peach tart with vanilla cream

      Sift the flour, add the cold butter, and knead with your fingertips quickly so that the butter does not melt, until we obtain a crumbly consistency. In the middle of the mixture add the egg yolks, the two tablespoons of oil, powdered sugar, and mix again. If necessary, add a little cold water as needed.

      After we finish making the dough, we put it in the fridge for 20 minutes. We spread it in a sheet a little bigger than the diameter of the tray, after which we put it lightly in the tray and put it in the tray for another 10 minutes. Then put it in the oven for 20 minutes.

      For the cream:

      Pour the milk into a saucepan, add vanilla sugar and simmer until the milk boils.

      Separately put the 3 egg yolks together with the starch and caster sugar and mix well, then pour this mixture over the hot milk to form the cream. Stir vigorously until thickened, simmering. Cover with cling film and leave to cool. Beat the cream and then mix it with the cooled cream.

      The cream thus formed was placed evenly on the tart dough and then decorated with peaches.