Lemon flavored shortcrust pastry is ideal for making peach pie. You can use clear jelly instead of cake pouring. The pie cream is very delicate - pudding, but you can also make regular custard.
It is necessary
- For the test:
- - 200 g softened margarine;
- - 3 glasses of flour;
- - 1 cup of sugar;
- - 1 pack of baking powder;
- - 1 egg;
- - 1/2 cup fresh lemon juice;
- - zest from 1 lemon.
- For the cream:
- - 2 glasses of cold milk;
- - 4 tbsp. spoons of water;
- - 2 tbsp. spoons of vanilla pudding (powder);
- - 5 teaspoons of sugar.
- Additionally:
- - 800 g peaches from compote;
- - 1 bag of cake filling.
Instructions
Step 1
First you need to prepare the shortbread dough: mix all the ingredients for the dough thoroughly. Lubricate the mold liberally with margarine and line it with dough, forming small sides. Bake the tart base for 25 minutes at 180 degrees. The dough should brown on top. Cool the cake base.
Step 2
Drain the peaches in a colander, drain, cut into wedges. Make the cream: Pour milk into a saucepan, add sugar and bring to a boil. Dissolve vanilla pudding in water, add it to boiling milk, stir. Reduce heat, simmer until cream thickens, stirring occasionally to prevent lumps from forming. Remove the saucepan of cream from the stove and refrigerate.
Step 3
Apply the cream to the shortcrust lemon batter in an even layer over the entire surface. Put slices of peaches from compote on top of the cream.
Step 4
Prepare your cake filling according to the instructions on the package. By the way, such a cake can be made with strawberries, then buy a red filling - you will get a very bright cake.
Step 5
Pour over the peaches on top of the pie. Put the cake in the refrigerator to cool. Serve the finished peach pie made from shortbread lemon dough chilled with tea or coffee.
