Italian tart with peaches and almonds

Instructions

1. In the food processor with the dough hook, put the flour, butter, salt, yolk, sugar and lemon zest. Turn on the robot and when the products become crumbs gradually add the water. Stop the robot when the dough is shaped into a ball. Wrap it in foil and put it in the fridge for 30 minutes. You can also knead the dough by hand, using your fingers to rub the butter into the flour. Then add the remaining products and knead the dough.
2. Preheat the oven to 190 °C. Roll out the chilled dough and place it on a pie shape 29-30 cm in diameter. Cover it with baking paper and pour 1 kg beans on top keep the pie-based shape until baked. Bake for 15 minutes. Remove from the oven. Remove the paper and weights. Leave to cool.
3. During this time, prepare the cream. Beat the cream products, starting with the eggs and sugar, and then add the butter, ground almonds, Mascarpone cheese and vanilla.
4. Pour the stuffing over the cake and arrange the peaches and figs on top if using.
5. Bake for 30 minutes, then remove the pie, sprinkle over the sliced almonds and 1-2 tbsp sugar. Return the pie to the oven for another 10 minutes until the stuffing rises and becomes golden.
6. Cool to room temperature.

• Servings : 12
• Ready in : 80 Minutes
• Course : Dessert and Snacks
• Recipe Type : beef, Dessert, recipes for summer
• Ingredient : Almond flakes, Almonds, Butter, Egg yolks, Eggs, Figs, Flour, Lemon zest, Mascarpone cheese, Peaches, Sugar, Vanilla