Peach Almond Tart (and Cream Filled!)

It's peaches time and you have to take advantage of it! We bring you a wonderful way to enjoy them, a delicious peach and almond tart that you will adore: filled with cream and with a very easy-to-follow step-by-step .

I love the summer season, each of its fruits inspire me both sweet and savory preparations: cakes, salads, fruit salads, skewers,... an endless number of them with which to surprise my guests. On this occasion some spectacular and very tasty red peaches arrived at my house, ideal for preparing a cake that I had had in mind for a long time, a cake inspired by the nectarine cake from the book Desserts and other sweet shops by Pamela Rodríguez .

This custard, fruit and almond tart will always be a hit! It is also perfect for you to use the new Kitchen Craft mold, perforated and removable from the mold, perfect for this type of cake, I assure you that with those little holes it has we will get perfectly crispy and golden dough . What we always look for in this type of cakes.

Ingredients (for 8-10 people)

Ingredients for the base:

• 200 gr pastry flour
• 95 gr unsalted butter at room temperature.
• 50 gr icing sugar
• 1 small egg
• 1 gr chemical yeast
• 1 pinch of salt
• 2 tablespoons of orange juice

Ingredients for the cream:

• 500 gr whole milk
• 150 gr sugar
• 4 egg yolks
• 20 g cornstarch
• 75 gr ground almond
• zest 1 orange

For decoration:

• toasted sliced ​​almond
• 2-3 peaches with skin cut into thin slices

T&G cutting board , Kitchen Craft fruit basket , Textured porcelain bowl and Pallarès iron knife

Elaboration

1. We start by preparing the base . To do this, in a bowl , beat the butter with the sugar until we get a white and airy cream. Then add the egg and mix well. Next we incorporate the flour, yeast and salt, previously sifted . Knead and add the orange juice, form a ball, cover it with plastic wrap and put it in the fridge for at least 2 hours.
2. While the dough is refrigerating we will prepare the cream . To do this, in a bowl, whiten the yolks together with the sugar and add the cornstarch, mix well. Next, in a saucepan , boil the milk and pour it over the yolks, mix well and pour the mixture back into the saucepan. Bring to a boil until the cream thickens -we will get a somewhat thicker texture than custard-. Finally, add the orange zest and the ground almonds (if you want to grind them immediately you can use an almond grinder ). Pour into a container and cover with cling film. We let temper.
3. Once the 2 hours of refrigeration of the dough have passed, we remove it from the fridge and stretch it, between two baking sheets, with the help of our Le Creuset rolling pin . We remove one of the baking sheets and with the help of the other we place the dough on our removable 23 cm perforated mold from Kitchen Craft . We remove the excess dough, cover with transparent film and take it to the freezer for a few minutes - this will prevent the dough from falling when baked -.
4. Preheat the oven to 180ºC with heat up and down. Remove the mold from the freezer, prick the base of the tart with a fork, pour in the cream and decorate with the peach slices .
5. Bake the tart for 25-30 minutes or until the pastry is golden. Remove from the oven and let cool completely on a wire rack . Before serving it, take it out of the mold (it will be easy with that mold, since it has a removable base) and decorate with laminated almonds .

Kitchen Craft springform perforated mold

Do you like to prepare fruit and cream tarts? I know that in summer it's too lazy to turn on the oven, but I can tell you that it's worth it.

This cake is fantastic warm and even cold, having rested overnight; in this way the cream will have settled completely.