Peach-Almond-Maple Tarte
Pfirsich, Mandel und Ahornsirup! Dieses Trio passt für mich so perfekt zusammen, wie Filmabend, Popcorn und Charlie Chaplin… Breze, Bier und herunterfallende Kastanien! Der Trick (eigentlich so einfach, dass man ihn fast nicht als Trick bezeichnen kann): Der Boden wird vorgebacken und die Pfirsiche nur ganz kurz mitgebacken. So werden sie nicht so zerkocht und bleiben schön frisch. Vor dem Servieren wird die warme Tarte nochmals mit Ahornsirup bepinselt… mhmmmmm!
warm
Peach-Almond-Tarte
with Maplesyrup
100g almond powder
80g all-purpose flour
20g potatoe starch
80g sugar
½ tsp baking powde
½ tsp salt
120g soft butter
2 eggs
700g peaches
130g maplesyrup
For the base, put the almond powder, flour, sugar, baking powder and salt in a bowl and mix them.
Whisk 30g of maplesyrup with the eggs and add it to the bowl, as well as the butter. Mix everything with a wooden spoon, until well combined.
Spill the dough in a buttered mold, (240mm or several smaller ones) and bake it for about 20 minutes at 345°F (reduce the time for smaller molds) until its golden brown.
Remove the core of the peaches, cut them in slices and arrange them on the chilled cake as close as possible. Brush them with maplesyrup and bake the cake again for 5 minutes at 375 °F.
Serve the tarte hot with the rest of the maplesyrup sprinkled on top.
Whisk 30g of maplesyrup with the eggs and add it to the bowl, as well as the butter. Mix everything with a wooden spoon, until well combined.
Spill the dough in a buttered mold, (240mm or several smaller ones) and bake it for about 20 minutes at 345°F (reduce the time for smaller molds) until its golden brown.
Remove the core of the peaches, cut them in slices and arrange them on the chilled cake as close as possible. Brush them with maplesyrup and bake the cake again for 5 minutes at 375 °F.
Serve the tarte hot with the rest of the maplesyrup sprinkled on top.
