Peach Cobbler
63 recipes
Fruit Tart
ingredients
servings
10
Type 00 wheat flour
600 grams
White sugar
225 grams
Eggs
6 unit
Lemons
1 unit
Iodized salt
1 pinch
Yeast for bakery products
12 grams
Vanillin
1 sachet
Peaches
500 grams
Butter
200 grams
Desserts from Italy - Puglia
Fruit Tart
Fruit Tart
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Tart delicious and colorful that can be decorated with various fruits, fresh or canned or simply with jam
preparation
step 1
Mix the butter cut into cubes with the flour, sugar, 5 egg yolks and salt a whole egg, lemon zest, vanilla, baking bread of angels
step 2
Knead until obtaining a homogeneous mixture but as little as possible, in case it is too crumbly, add cold water
step 3
Roll out the dough with a rolling pin in a thin layer about 30 cm
step 4
Cut a circumference of about 30cm in diameter, however slightly wider than the pan to form the edge of the tart and prick dough with a fork
step 5
Cover the dough with baking paper and a handful of dried beans and bake in an oven pre-heated to 200 degrees, 180 degrees if ventilated, on the bottom shelf
step 6
Cook for 20.25 minutes, remove the paper and beans and let cool in the shortest possible time
step 7
Roll out half a liter of custard tart on which you can sprinkle with sugar to prevent it from drying on the surface and place the peaches
step 8
Cover with fruit jelly and water to prevent oxides. Refrigerate for at least two hours
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