Tart with peaches, almonds and Amaréto

Instructions

1. Arrange the peaches in a dish and pour over them the liqueur. Cover with foil and set aside while preparing the recipe.
2. For the dough: Cut the cold butter into cubes. In the food processor with a sharp cutting hook, put the flour, butter, yolk, salt, sugar, and grated lemon zest. Turn on the robot. Add the water and let the robot work until the dough forms is a ball. Wrap it in foil and put it in the fridge for 30 minutes.
3. Preheat the oven to 190 °C standard baking.
4. For the filling: In chopper, grind the almonds into crumbs. Beat the sugar with the eggs and egg whites. Add the ground almonds and Mascarpone cheese. Set aside.
5. Prepare a tray for a 23 cm diameter tart. Roll out the dough so that it comes out over the edge of the pan. Layer over baking sheet and baking balls on top. If you do not have baking balls, use 1 kg beans or sea salt. Put the tray in the oven for 15 minutes. Then take out of the oven and remove the paper with the weights. Set aside for 10 minutes to cool the crust.
6. Transfer the prepared cream to the pan and arrange the chopped peaches on top. Sprinkle over 1 tbsp sugar. Bake for 40-50 minutes in the oven.
7. Dust with the powder sugar.

• Servings : 9
• Ready in : 120 Minutes
• Course : Dessert and Snacks
• Recipe Type : Dessert
• Ingredient : Almond essence, Almonds, Amaretto liqueur, Butter, Egg white, Egg yolks, Eggs, Flour, Lemon zest, Mascarpone cheese, Peaches, Sugar