Summery peach tarte
Today we have done the last major shopping and now are the last documents for the helpers made ready, so everything runs smoothly. Starting on Wednesday we will start building and for the first time we will see what we have been working on for over a year.
That's why I'm not really into the kitchen at the moment. Most of the time it has to be pretty quick and easy when I come home exhausted in the evening.
I have not baked a real cake for quite a while. But I've seen in my current favorite cookbook * the idea for a sweet Flammkuchen and wondered why I have not come as a Flammkuchen lover for a long time this idea myself ...
So I just trimmed my standard Flammkuchen recipe on sweet and looking for juicy, ripe fruit - and finally got stuck with delicious vineyard peaches.
The tarte flambée go very fast and are delicious. Surely they are also very delicious with other ripe fruit such as apricots, nectarines or berries. The crème fraîche can be replaced by crème double or mascarpone. Instead of chopped almonds you can also use almonds that have been jam-coated or sliced.
But here is my version, which you can of course modify as desired:
Summery peach tarte flambée
for 2 large tarte flambée
For the dough:
225 g flour
2 tbsp tasteless oil, eg Sunflower or rapeseed oil
1 egg yolk
50 g of sugar
100 ml of lukewarm water
For the topping:
1 kg of ripe vineyard or wild peaches
250 g crème fraîche
2 tablespoons icing
1/2 vanilla pod or a few drops of vanilla extract
50 g chopped almonds
Mix all the dough ingredients quickly by hand or with a food processor until an elastic and smooth dough is formed. Let the dough rest covered for a few minutes. Meanwhile, gently wash the peaches, pat dry, halve, core and cut into slices not too thin.
Smooth crème fraîche with icing sugar and vanilla.
Den Divide the dough in half and roll out each on the floured surface as thin as possible. The shape should be quite rustic.
Preheat the oven to 225 ° C and lay out two baking sheets with parchment paper.
Carefully lay the rolled out pieces of dough on the two baking sheets.
Half of the crème fraîche on both Sprinkle soils thinly to the brim.
Spread the peach slices evenly over the crème.
Finally sprinkle the almonds over them.
Push the sheets one by one into the middle of the oven and the tarte flambée in about 12-15 minutes bake golden brown.
Remove from the oven, divide immediately into pieces and serve warm.
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