1/2 cups unsalted butter , or 1 stick of 130 grams
2 eggs
1 tablespoon vanilla essence
1/2 teaspoons almond extract
Preparation
1h 20 mins
0 mins
Medium
Prepare the tart crust according to the recipe instructions and preheat the oven to 375 F (190 degrees).
Bake the pie crust for 20 minutes, already rolled out and placed in the pie mold with aluminum foil on top and beans (these are just to weigh it down and keep it flat).
After 20 minutes, remove the aluminum foil and beans and bake for another 10 minutes to brown the sides.
Place all the peaches (without the syrup) in a large baking dish or Pyrex and bake for 30 minutes. Set aside.
Prepare the almond mixture. Place the almonds, 2 tablespoons of sugar, and a pinch of salt in a food processor. Pulse and process until it becomes powder.
In a mixer, beat the butter with 1/4 cup of sugar until light and fluffy. Add the 2 eggs, one by one. Finally, add the ground almonds along with the vanilla and almond extract. Mix well and set aside.
Spread the almond mixture over the tart and arrange the peaches around it.
Bake for 45 minutes at 350F (180 degrees).
At the end, turn on the broiler to lightly brown the top, watching to ensure it doesn’t burn (about 5 minutes).
Serve warm or at room temperature.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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