How to make the best peach tart скачать в хорошем качестве

How to make the best peach tart

Recipe book 📚. https://amzn.to/3Avu0fG Kindle version 📚. https://amzn.to/44IiJF4 🧈Ingredients Peach tart (Φ21 cm (1 serving)) [Peach compote ] 3 large peaches, 4 small peaches Peach syrup [Peach syrup ] 500 g water 120 g granulated sugar 2 tbsp lemon juice Peel and seeds of peaches (to make them pink. Remove them later.) Soak the peaches for at least 3 hours to make them slightly pink! [ Raspberry jam ] 100 g raspberries 40 g granulated sugar 1 teaspoon lemon juice 70g of the jam is used for the tart! [ Tart dough ] 70 g unsalted butter 40 g powdered sugar 25 g whole egg 130g flour Watch this video (   • まるでアートなりんごのタルトの作り方 | ASMR お菓子作り りんごタル...  ) to see how to make it. [Crème d'amande] 70 g unsalted butter 70 g powdered sugar 70 g whole egg 70 g almond powder 12g flour Bring all ingredients to room temperature before use. [Custard ] 2 egg yolks 30g granulated sugar 17g flour 200g milk vanilla bean, to taste 10 g unsalted butter [Peach jelly] 20 g cold water 4 g powdered gelatin 120 g peach syrup (strained through a tea strainer) [Decoration] Peach jelly 7 red currants 7 mint leaves [Baking ] Baking tart without baking pan Preheat : 180 degrees Celsius Baking : 170 degrees Celsius Spread the dough in the tart tin and place a paper or weight on top of the dough. Bake for 25 minutes (until the edges are lightly colored) Remove the paper and weight. 2) 8~10 minutes (until the bottom of the tart is lightly browned) Let cool before adding the damande. Baking damande] (Φ21cm tart mold) Preheat : 180 degrees Celsius Baking : 170 degrees Celsius Spread damande and raspberry jam evenly Bake for 30 minutes (until the surface is nicely browned) Let cool before spreading custard on top.