A crust without butter and eggs for this peach and almond tart. A simple dessert that tastes of summer, home, and goodness.
You already feel like putting the oven to rest, but maybe in the evening when the air is a little cooler, you can prepare breakfast for the next day.
So last night, with the yellow nectarines that arrived at the organic store, I started making this delicious and soft tart of peaches and almonds. A simple cake with the colors of summer, sweet just right and quick.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 slices
- Cooking methods: Oven
- Cuisine: Vegan
- Seasonality: Summer, Summer, Autumn
Ingredients for Peach and Almond Tart
- 1 3/4 cups type 2 flour
- 1/2 cup whole grain rice flour
- 1/3 cup rice malt
- 2 teaspoons baking powder
- 1 pinch vanilla
- 1/4 cup extra virgin olive oil
- 1/4 cup almond milk
- 1 pinch sea salt
- 3 nectarines
- 1/3 cup peach jam
- 1 tablespoon almonds
- 1 oz ground almonds (ground)
- 1 tablespoon lemon juice
Tools
- 1 Knife
- 1 Rolling Pin
- 1 Cake Pan
- 1 Plate cake stand
Preparation of Peach and Almond Tart
In a bowl, sift the type 2 flour with the whole grain rice flour and the baking powder, add the vanilla and the pinch of sea salt.
Dissolve the malt in the warm plant milk, and add oil while emulsifying, form the classic fountain with the flour and pour the liquids.
Knead until you get a smooth and homogeneous mixture, or place all the ingredients in the mixer to do it faster.
Transfer to the refrigerator for half an hour to rest.
Meanwhile, wash and slice the nectarines, sprinkle them with lemon juice and set aside.
Roll the dough between two sheets of parchment paper into a round shape slightly larger than a 24 cm diameter tart pan.
Gently place it on the oiled and floured tart pan and slightly lift the edges.
Prick with the tines of a fork, spread a generous layer of nectarine or peach jam, sprinkle with ground almonds and arrange the slices of nectarines and some whole almonds in a radial pattern.
Bake in a 350°F (180°C) fan oven for 40 minutes, let cool well before serving.
Tips and Storage
The peach and almond tart is best kept for just one day in the refrigerator. You can also use white peaches or percoche. Or the peach tart is also superb with apricots or berries.
