Yellow Peach and Almond Cream Tart

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, Yellow Peach and Almond Cream Tart. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

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As for the number of servings that can be served to make Yellow Peach and Almond Cream Tart is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we have to prepare a few ingredients. You can have Yellow Peach and Almond Cream Tart using 18 ingredients and 9 steps. Here is how you cook it.

I tried adding some yellow peaches to a big almond cream tart.

If you add all the egg at once, the mixture will separate, so be sure to mix it in a little at a time. Just lay the yellow peaches on the tart, don't press them down. You can also heat the jam in a pot. Recipe by handmadecafe

Ingredients and spices that need to be Prepare to make Yellow Peach and Almond Cream Tart:

1. Tart Crust:
2. 50 grams Unsalted butter
3. 50 grams Powdered sugar
4. 1 Egg yolk
5. 1 pinch Salt
6. 80 grams Flour
7. 20 grams Almond flour
8. 1 Bread flour (for dusting)
9. Almond Cream:
10. 50 grams Unsalted butter
11. 50 grams Sugar
12. 50 grams Almond flour
13. 1 medium Egg
14. 1 tbsp Rum
15. Other:
16. 150 grams Canned peaches
17. 1 tbsp Apricot jam
18. 1/2 tsp Water

Instructions to make to make Yellow Peach and Almond Cream Tart

1. Please refer tofor the tart crust. You don't need to bake it.
   
   https://cookpad.com/us/recipes/143813-made-in-a-bowl-basic-tart-crust
2. Thinly slice and dry the peaches.
3. Use a hand mixer to beat the butter. Add the sugar and mix well.
4. Add the beaten egg in 4~5 portions and mix well with a hand mixer with each addition.
5. Add the almond flour and mix softly to prevent it from flying out.
6. Add the rum and mix well.
7. Fill the tart crust with the almond cream. Smooth the top and then arrange the peaches neatly on top.
8. Bake in an oven at 180℃ for about 40 minutes. Take the tart out of the pan and rest it on top of a ramekin to cool.
9. Put the jam and water in a heatproof bowl and mix well. Wrap lightly with plastic wrap and heat for about 1 minute. Glaze the peaches with the mixture. Don't brush it on the tart crust.

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