Peach and Cream Tart

Ingredients:

For the Shortcrust Pastry:

200g flour

100g cold butter, diced

1 pinch salt

2-3 tbsp cold water

For the Filling:

4-5 fresh peaches, peeled and sliced ​​

2 eggs

150ml crème fraîche

50g caster sugar

1 tsp vanilla extract

1 tbsp brown sugar (for sprinkling, optional)

Instructions:

Make the Shortcrust Pastry:

In a large bowl, mix together the flour and salt. Add the cold butter and rub it in with the flour using your fingertips until it resembles sand. Add the cold water a spoonful at a time, mixing until the dough comes together. Shape into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Prepare the Dough:

Preheat the oven to 180°C (350°F). Roll out the dough on a lightly floured surface, then place it in a tart pan. Prick the bottom with a fork and pre-bake the dough for 10 minutes until it is lightly browned.

Arrange the Peaches:

Arrange the peach slices in a circle on the pre-baked dough, overlapping them slightly for a nice presentation.

Prepare the Cream:

In a bowl, whisk the eggs, crème fraîche, powdered sugar and vanilla until smooth. Pour this mixture over the peaches in the mold.

Bake:

Sprinkle with brown sugar (if desired) to lightly caramelize the surface. Bake the tart for 30-35 minutes, or until the cream is set and the tart is golden brown.

Serve:

Let cool slightly before serving. Enjoy warm or cold to enjoy the rich flavors of peach and cream. Enjoy!

Prep Time: 20 minutes

Rest Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 25 minutes

Servings: 6-8