Peach and raspberry tart

Name: Peach and raspberry tart
Ingredients: 200 g butter; 2 egg yolks; 6 tablespoons sugar; 200 g flour; 5 g baking powder; 1 teaspoon butter; 4 medium peaches; 1 tablespoon lemon juice; 100 g raspberries; 1/8 teaspoon ground cinnamon

Dessert - Peach and raspberry tart by Mariana H. - Recipia

The peach and raspberry tart is usually served for dessert, once it has cooled. The buttery pastry turns out tender, while the fruit softens in the oven, leaving the centre soft, with browned edges and a dusting of cinnamon on top. I made it a while ago and really liked it; I choose firm peaches so the slices hold their shape. Prep: 25 minutes. Cook: 35 minutes. Rest: 30 minutes. Total time: 90 minutes. Servings: 8. Approximately 360 kcal and 4 g protein per serving.

Ingredients

200 g butter
2 egg yolks
6 tablespoons sugar
200 g flour
5 g baking powder
1 teaspoon butter
4 medium peaches
1 tablespoon lemon juice
100 g raspberries
1/8 teaspoon ground cinnamon

Preparation

1. Beat 200 g butter until creamy, about 2 minutes. Separately, beat the egg yolks with 4 tablespoons sugar for 4 minutes, until doubled in volume. 2. Fold the egg yolks into the butter. Mix the flour with the baking powder, add it gradually and knead until you have a workable dough. 3. Grease a 24 cm tart pan with 1 teaspoon butter. Roll out the dough and place it in the pan. 4. Slice the peaches and drizzle them with the lemon juice. Mix the raspberries with 2 tablespoons sugar. 5. Arrange the peach slices around the edge of the tart and put the raspberries in the middle. Sprinkle the cinnamon on top. 6. Bake the tart for 35 minutes at 180°C, until the edges are browned. Leave it to cool for 30 minutes before serving.

Notes

Keep covered in the fridge for up to 3 days. Serve a slice with black tea. The dough contains gluten, dairy and eggs; you can replace the cinnamon with 1 teaspoon vanilla. Use a 24 cm tart pan, and choose peaches that are ripe but still firm, so you can slice them without crushing them. If they are very juicy, leave the slices to drain for a few minutes; washed raspberries need to be dried well, or their juice will make the dough soggy.