The Crumble Tart with Peaches and Amaretti is a dessert with a crunchy texture outside and soft inside due to the fruit. The recipe is very easy, no special tools are needed, just your hands, a single crumbly dough that, together with the amaretti, will give the dessert its crunchiness.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 15 Minutes
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Summer
Ingredients
- 3 1/4 cups all-purpose flour
- 2/3 cup sugar
- 5.6 oz butter
- 2 eggs (medium)
- 1 1/2 tsp baking powder
- 1/2 vanilla bean
- 1 lemon (grated zest)
- 1 pinch salt
- 1.1 lbs yellow peaches (peeled)
- 5.3 oz amaretti cookies
- 1 tsp powdered sugar
Tools
- Bowl
- Springform Pan 8 inches
- Parchment Paper
- Kitchen Scale
Steps
Preheat the oven to 350 degrees Fahrenheit in static mode. In a large bowl, pour in the sifted flour, sugar, and baking powder. Mix the dry ingredients and add the butter in pieces, grated lemon zest, vanilla bean pulp, a pinch of salt, and whole eggs.
Use your hands to mix all the ingredients, trying to form a crumbly dough. Place the amaretti in a bag and break them coarsely, then mix them into the dough. Peel the peaches and cut them into pieces, letting them drain to use them drier. Prepare the pan by lining the bottom with parchment paper. Create a layer with half of the crumbly dough without compacting it.
Pour all the drained peaches over the first layer and cover with the remaining dough. Bake and cook for 35 minutes. Turn off the oven, let it rest for 5 minutes with the door open, then once cool, sprinkle with powdered sugar.
