In this light fresh fruit dessert, Tyler Florence combines sliced peaches with whole blueberries. Serve with a ball прохладного ванильного мороженого. 
Time: 1 hour. 45 minutes Difficulty: easy Servings: 6 – 8 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 serving chilled for 30 min. cake dough, see recipe below
- Flour, for working with dough
- 900 gr. peeled and sliced peaches
- 0.5 l blueberries
- 1/4 Art. Sahara
- Juice 1/2 Lemon
- 1.5 tbsp. l corn starch
- 2 tbsp. l sliced butter
- 1 egg whipped with a little water
- Vanilla Ice Cream
Basic pie dough:
- 3 tbsp. l Sahara
- 1/4 tsp salt
- Finely grated zest of 1 lemon
- 2 tbsp. premium wheat flour, plus a little more to work with with the test
- 3/4 Art. (170 gr.) Chilled into small pieces unsalted butter
- 1 egg yolk
- 2 tbsp. l ice water, plus some more as needed
Recipes with similar ingredients: shortbread dough, eggs, flour premium, starch, lemon zest, lemon juice, peaches, blueberries, vanilla ice cream
Recipe preparation:
- Shortbread dough for основы:В большой миске смешайтеflour, sugar, salt and lemon zest. Add butter and mix with a knife for chopping dough or with your hands until large crumbs. Add egg yolk and ice water and mix by hand. (Or do it all in a food processor: mix in mode “pulse” dry ingredients, then add butter, then egg.) Check the consistency of the dough by squeezing a small amount between your fingers. It should be wet enough not to crumble, but should not be sticky. If it still crumbles, add a little ice water, 1 tsp each. When you get the right one the consistency of the dough, form a disk from it and wrap it in food film. Put in the refrigerator and refrigerate for 30 minutes. minimum. Exit: for 1 closed pie or crostats. Separate the dough. in half and set aside one half for decoration. Cover her towel or cling film to prevent the dough from drying out. On slightly dusted surface roll the second half of the dough into a circle with a diameter of 25 cm. Free roll the dough onto a rolling pin and shift into a cake pan with a diameter of 23 cm. Press the dough to bottom and sides of the form. Cut the edges at a height of 1.5 cm.
- Preheat the oven to 205 ° C. Install the grill in the lower third Ovens. Stir fruits with sugar, lemon and corn. starch. Put the fruit on the base for the pie and lay on top pieces of oil. Roll the remaining dough into a circle with a diameter of 23-25 see and lay on the fruit. Trim and curly wrap the edges. On cut 2-3 holes (5 cm) on the surface of the cake to allow steam to escape and grease the cake with egg glaze. Put the cake pan on baking sheet and bake for 50-60 minutes. to golden brown crust until the filling begins to boil (this will be seen through holes). If the edges brown too quickly, cover them. aluminum foil. Cool on a wire rack before serving. Serve with vanilla ice cream.
