- 350 g Flour
- 10 g Baking powder
- 70 g Sugar
- 1 tsp Salt
- 200 g Butter
- 150 ml WaterCold
- 300 g Spread cheese
- 500 g Mascarpone
- 2 tbs Cognac
- 100 g Peach jam
- 500 g PeachesFresh
- 3 tbs juice from Peach jam
- 1 tbs Lemon juice
Delicious combination of butter-aroma crust, sweet thick cream and glazed fresh peaches. Several steps to the irresistible dessert area where no one refuses a piece … or two when speaking of a creamy peach tart. Soo Tasty with Soo Foodies!
- You may also try the dessert with apples or pears
- Dough should be cold when working with it. Put it in the fridge between the steps
- In addition to raw beans weight, pricking the dough surface with a fork prevents from rising
- Let the short crust cool down before spreading the cream and the fruits
- Replace the mascarpone cream with warm vanilla cream as an option
- Lemon juice avoids fruits from oxidizing and getting dark
Mix the flour with the baking powder, salt, sugar and cold butter in small cubes. Shape with hands (or mixer) until crumbs are formed. Continue kneading to smooth dough and if necessary add from the cold water to achieve it. When ready, gather all into a ball, cover with plastic wrap and refrigerate it for about 30 minutes.
Take out the dough and place it over lightly floured surface. Roll it in a circle shape. Work fast as body temperature of your hands can soften it really quickly. Place the dough in a cake pan with dough ends covering also the walls of the pan. Slightly press with fingers to give the perfect shape of the short crust. Use fork to make some holes on top. Put over parchment paper. Place raw beans in order to preserve the dough from rising. Bake for 10-15 minutes in preheat at 190 C oven until light brown color. Take out and leave aside to cool down.
Take a plate and put it as a lid over the ready short crust. Quickly turn upside down to release the crust from the cake pan. Have a serving plate and follow the procedure with turning upside down once again to transfer the short crust intact.