Serves: 8 people Difficulty ': Media Preparation time: 2 hours Ingredients for the pastry 250g. 150g of flour. 100g of butter. 50g brown sugar. starch 2 egg yolks grated fresh ginger salt For the filling 400g. 4 peach butter biscuits icing sugar and lemon peel -------------------------- PROCEDURE Prepare the basic dough: rub between your hands butter and flour, soak the ingredients in order to get a lot of briciolame, place it on a work surface by the fountain in the center of which put the egg yolks, brown sugar, potato starch, 1 / 2 tablespoon of ginger, a pinch of salt then mix quickly with your fingertips to not "burn" the pastry: wrap it in a little plastic wrap and let rest in refrigerator for 30 minutes.
Meanwhile, peel the peaches, snocciolatele, cut into pieces and brown in frying pan, quickly with a knob of butter, 2 tablespoons sugar and grated rind of lemon, let it cool. Roll out the dough, bucherellatela and coated with 2 / 3 of it die down a 24cm., Then sprinkle with crumbled biscuits, sprinkle with roasted peaches, decorate with strips of dough (the left) cross-grating, and finally passed the tart in the oven at 180 degrees for 60 minutes.
Serve cold sprinkled with plenty of sugar. 
Meanwhile, peel the peaches, snocciolatele, cut into pieces and brown in frying pan, quickly with a knob of butter, 2 tablespoons sugar and grated rind of lemon, let it cool. Roll out the dough, bucherellatela and coated with 2 / 3 of it die down a 24cm., Then sprinkle with crumbled biscuits, sprinkle with roasted peaches, decorate with strips of dough (the left) cross-grating, and finally passed the tart in the oven at 180 degrees for 60 minutes.
Serve cold sprinkled with plenty of sugar.
No comments:
Post a Comment