Preserved peach halves
Puff pastry with peaches and saffron
Puff pastry with peaches and saffron
- Preparation time: 20 min.
- Cooking time: 40 min.
Ingredients
Ingredients for a 28 cm tart:
One 350g sheet of puff pastry or inverted puff pastry (the crispiness will be better with inverted puff pastry)
Saffron almond cream :
-1 egg
-90g sugar
-90g butter
-90g almond powder
-10g cornflour
- 8 St Mamet peach halves
-A capsule of saffron
Preparation
Preparing the tart
- Dissolve saffron in egg.
- Cream the butter with the sugar and almond powder, add the saffron egg and cornflour without foaming, and set aside to chill.
- Roll out the puff pastry with 100g of sugar, so that all the sugar is incorporated into the pastry. Make a 28cm circle.
- Brush the edges with a little water, fold the edges of the tart inwards so that there is a fold every 2/3 cm.
- Place your pastry on baking parchment dusted with powdered sugar.
- Garnish with almond cream.
- Arrange the halved peach auricles.
Cooking
- Bake at 170° for 40 minutes, remove to a wire rack, serve warm and sprinkle with powdered sugar before serving.
- You can also serve the tart with a scoop of almond ice cream.
To make this recipe you will need :
