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Adjust Servings:
Short crust
350 g Flour
10 g Baking powder
70 g Sugar
1 tsp Salt
200 g Butter
150 ml Water Cold
300 g Spread cheese
500 g Mascarpone
2 tbs Cognac
100 g Peach jam
500 g Peaches Fresh
3 tbs juice from Peach jam
1 tbs Lemon juice

Creamy peach tart


  • Vegetarian

Three layers of temptation

  • 120 min
  • Serves 12
  • Medium


  • Short crust

  • Filling

  • Topping


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



Short crust

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.



In another bowl, combine both types of cheese, cognac and peach jam. Mix them well and spread evenly over the cold short crust.



Slice the peaches into crescents and arrange them carefully in the shape of a big rose. Combine the peach jam juice and the lemon juice to glaze on top.

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