Incredibly delicious and delicate dessert! Frangipan is a butter-based cream, but in this case we will not cook the treat too oily, so we will replace the oil with mascarpone - it turns out no less tender.
It is necessary
- For sand base:
- - 250 g flour;
- - 100 g of butter;
- - 80 g of sugar;
- - 1 egg.
- For filling:
- - 300 g of canned peaches;
- - 250 g mascarpone;
- - 100 g each of almond flour, powdered sugar;
- - 2 eggs;
- - 1 teaspoon of rum.
Instructions
Step 1
First, let's prepare a sandy tart base. Cut the butter into cubes, grind with flour and sugar, beat in an egg. Knead the dough from these ingredients and put it in the refrigerator for half an hour to cool.
Step 2
Put the finished dough in a mold, flatten it, put it back in the refrigerator, but for 15 minutes.
Step 3
Prepare a delicate cream. To do this, whisk the mascarpone with powdered sugar. Beat eggs together with 1 teaspoon of rum, add to mascarpone, mix thoroughly. Add almond flour, stir again. Delicate frangipan for peach tart is ready.
Step 4
Remove the base form from the refrigerator and place the canned peach slices on top of it. If desired, you can substitute canned apricots or pineapples for peaches. Lay the frangipan on top, gently level the surface. Place the dish in the oven.
Step 5
Bake the frangipan peach tart for 35 minutes at 190 degrees. Then remove the mold, cool the tart for 20 minutes, transfer to a serving platter. Serve warm or completely chilled. The tart is kept in the refrigerator for several days.
