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Tarte aux Pêches
Peach Tart
Preparation info
- Serves
6
. - Difficulty
Medium
Appears in
Published 1987
During August and September French peaches are often good value even in England. Here they contrast nicely with the almond pastry and the peaches themselves are rosy with a raspberry sauce.
Ingredients
Pastry
Method
Sift the flour, ground almonds, vanilla sugar and salt into a wide bowl or on to a cold work surface and make a well in the centre. Place the butter, cut into pieces, and almost all the egg yolk in the middle and work everything together using just the fingertips until well combined to make a dough. Wrap and chill the dough for 30 minutes or put it in the freezer for 10 minutes.
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