- crust for a tart - 1 piece (diameter 22 cm)
- powdered sugar - To taste (for sprinkling)
- flour - 2 Art. spoons (sprinkling)
- light brown sugar - 2 items. spoons (sprinkling)
- almonds - 2 items. spoons (sprinkling)
- of chilled butter - 2 items. spoons (sprinkling)
- large ripe peach - 3 pieces (stuffing)
- fat cream - 1/2 cup (filling)
- big egg - 1 piece (stuffing)
- sugar - 1/4 Glass (filling)
- almond extract - 1/8 teaspoons (filling)
1. Prepare the powder. Cut the butter into pieces. Mix all the ingredients with your fingers in a small bowl. Tightly cover the bowl with a plastic wrap and put in the refrigerator. Powder can be stored in the refrigerator wrapped up to 2 days. Preheat the oven with a stand in the center to 220 degrees. Place the form on a baking sheet lined with parchment paper or a silicone rug. Blanch the peaches in a saucepan with boiling water for 10 seconds. Then put peaches in a bowl with ice water, cool, and then remove the peel. 2. Cut the peaches in half and remove the bones. Cut into thin slices. Lay the peaches over the crust for the tarta, so that the slices overlap each other. Whip the cream, egg, sugar and almond extract together in a small bowl. Pour the resulting mixture over peaches. Bake the tart for 10 minutes. 3. Lower oven temperature to 190 degrees and bake for 20 minutes. Get the powder from the refrigerator and use your fingers to break it into small pieces. Get the form out of the oven and sprinkle it evenly. Bake another 20-25 minutes (the total baking time is from 50 to 55 minutes), until the tip is golden. Take the tart from the oven and cool it. Sprinkle with powdered sugar. Serve the tart slightly warm or at room temperature. Just before serving, sprinkle the sugar confectionery.
Servings: 8-10