The simplest and most delicious decoration for cakes and pies is Fresh fruits, especially in summer. They look bright and give freshness and sweetness to such desserts. In this recipe, tender peaches and bright raspberries appear in all their glory on an open pie – tart. The perfect combination of summer flavors with custard and cream хрустящего коржа. 
AT ремя: 55 мин.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:
Tart
- 55 gr. plus 2 tbsp. l (30 gr.) Butter, room temperature
- 60 gr plus 2 tbsp. l icing sugar, sift
- 1 yolk of hard-boiled eggs
- 1 yolk from a large egg
- 0.5 tsp vanilla extract
- 310 gr. sift flour, sift
- 1/4 tsp salt
Filling
- 250 ml low fat milk 1.5%
- 1 tsp vanilla paste
- 1 tsp grated orange zest
- Yolks from 3 large eggs
- 60 gr Sahara
- 3 tbsp. l cornmeal
- 2 tbsp. l (30 gr.) Butter, room temperature
- 1 tbsp. l orange liquor or brandy, optional
- 2 peaches, peel and cut into slices
- 210 gr. fresh raspberries
- 60 gr homogeneous apple sauce
Recipes with similar ingredients: peaches, raspberries, apple jam, corn flour, Orange zest, eggs, Orange liquor, brandy
Recipe preparation:
- Beat butter and powdered sugar together until smooth consistency. Wipe the hard-boiled egg yolk through a sieve and mix it with raw egg yolks and vanilla. Add them to mix with butter and mix until smooth. Add to butter flour and salt and mix until smooth consistency. Give the test a disc shape (it will be very soft) wrap in cling film and refrigerate to a hardness of about within 2 hours.
- On a lightly floured work surface, knead slightly the dough to make it a little softer, then roll out of it a circle of approximately 30 cm in diameter up to 6 mm. thick. Caution lift it and put it in a tart plate with a removable bottom, press the dough to the bottom and to the walls, and cut off any excess. Chill cake for tart 30 minutes
- Preheat the oven to 180 ° C. Place the mold with chilled cake on a baking sheet and chop its bottom with a fork. Bake cake about 20 minutes, until the edges begin to golden. Cool to room temperature.
- Custard: bring to medium heat over medium heat low boil all milk (except 2 tbsp.), vanilla paste and zest of orange (you can mix candied fruit instead of orange). Вin a small cup with a whisk, mix the egg yolks with sugar, corn starch and the remaining 2 tbsp. l milk. Pour in slowly to the egg mixture, hot milk, stirring with a whisk, and then pour the resulting mixture back into the pan. Beat with a whisk over medium heat until the custard practically boils, thickens and does not become glossy, about 5 minutes
- Prepare a sieve and a cup of butter for the moment when custard thickens. Remove the pan from the heat and wipe the cream through a sieve into a cup and mix until the cream melts butter. Add liquor (if used) and then cover with food film so that it fits directly to the surface of the cream. Cool to room temperature, then refrigerate at least in within 2 hours.
- To collect the pie, whip the custard to soften it. and evenly distribute the cream on the bottom of the cooled cake (leave cake in the form). Put peaches in a circle on top of the cream and raspberries.
- Melt the applesauce over medium to low heat, whisking whisk until it becomes homogeneous. Oil peaches and raspberries melted applesauce and refrigerate until served. Carefully remove tart from the mold and place on a serving dish before slicing. Pie is best served on the day of preparation, but it can be keep refrigerated for up to one day. Culinary note If peaches are dense, blanch them with hot water, and then place in a bowl of ice water, and then peel and chop.
