Peach tart with marzipan

Ingredients for Peach tart with marzipan

Instructions for Peach tart with marzipan

To prepare the Peach tart with marzipan recipe, please follow these instructions:

Crust: butter is chopped into the flour with the sugar and the dough is kneaded together, possibly. with a little extra flour. The dough is added cold-like for several days in a plastic bag.

The dough rolled out and pulled over in a greased pie plate (ca. 23 cm. in diameter). The dough is pressed into the sides and bottom first pricked with a fork. A double foil Strip, as wide as the dish is high. The Strip brush with butter or oil and squeeze firmly with the fat side of the dough. The tart bakes on a rack in the lower slot at 235 degrees for 6 minutes.

So alufolien is removed quickly and the tart bakes further by 225 degrees in a total of 12-14 minutes.
The pie can be frozen for 3 months.

Marzipan mass touched with an egg or cream into a cream-like consistency. Marzipan mass distributed in tart bottom and placed the fruit, cut out in both. Canned fruit should be well prepared. Henkogte pears with chocolate sprinkle may not recognize. also be used. Served with almond flakes, whipped cream or cold sour cream.