Peach pie in syrup and amaretti Mini panettone zuccotti with coffee custard cream

There peach pie in syrup is an exquisite dessert with a deliciously retro look. It’s about a shortcrust pastry tart with a soft filling, made slightly moist by the presence of fruit. A fragrant and delicious dessert, elegant, absolutely perfect fortea time.

Ingrediants

  • shortcrust pastry
  • 90 g of eggs (about 4 medium eggs)
  • 35 g of egg yolks (about 2 yolks)
  • 70 g of granulated sugar
  • 50 g of flour 00
  • 15 g of potato starch
  • 50 g of almond flour
  • 30 g of butter
  • 50 g of macaroons
  • 2 tablespoons of apricot jam
  • 2 peaches in syrup
  • powdered sugar

How to prepare: Peach pie in syrup and macaroons

There peach pie in syrup and macaroons is a sweet with a vintage scent. A shortcrust pastry tart, a high and consistent shell, which contains a soft and slightly moist filling based on eggs, fruit, macaroons and almond flour. Delicious and perfect to enjoy with a cup of tea. Also for the snacks from the Christmas holidays.

If you have any way of prepare it in advance you will taste an even better cake: the wrapper will soften slightly and the hints of almond of the filling will release all their pleasantness.

Tart is a dessert that never disappoints, prepare one for snack or for dessert it’s always a great idea. Those stuffed and covered then are real treasure chests. We also find the macaroons in the filling of the tart with apples, macaroons and chocolate, almost comforting in its simple goodness. The Engadine Walnut Cake, on the other hand, is another tart that does not look bad among the Christmas sweets: a riot of nuts and rich cream caramel.

OTHER DELICIOUS RECIPES: Amaretti cake with flamed meringue, Orange frangipane cake and amaretti biscuits, Quick crumbled macaroons and chocolate

Medium Execution Preparation Time 60 min Cooking Time 35 min Resting Place Refrigerator Resting Time 60 min

How to prepare: Peach pie in syrup and macaroons

Preparation Peach pie in syrup and macaroons - Phase 1

Preparation Peach pie in syrup and macaroons - Phase 1

To make the peach pie in syrup and amaretti, first prepare the shortcrust pastry according to the basic recipe and let it rest in the refrigerator, wrapped in cling film, for at least an hour. In the bowl of the mixer, whip the whole eggs, egg yolks and sugar using the whisk until the mixture is light and fluffy.

Preparation Peach pie in syrup and macaroons - Phase 2

Preparation Peach pie in syrup and macaroons - Phase 2

Add the sifted flour and starch together and the almond flour. Finally add the warm melted butter and continue to work the mixture which will be smooth and homogeneous. Roll out three quarters of the pastry to a thickness of about 5 mm and place it in a previously greased and floured 18 cm diameter cake pan. You will have to form a 4 cm high shell of pasta and prick the bottom with the prongs of a fork.

Preparation Peach pie in syrup and macaroons - Phase 3

Preparation Peach pie in syrup and macaroons - Phase 3

Spread the apricot jam and arrange the sliced ​​peaches in syrup in a radial pattern.

Preparation Cake of peaches in syrup and amaretti - Phase 4

Preparation Cake of peaches in syrup and amaretti - Phase 4

Coarsely crumble the macaroons with your hands and spread them over the peaches, cover with half the egg mixture and add another layer of crumbled macaroons. Cover with the remaining egg mixture. Roll out the remaining shortcrust pastry and cut out strips with which to decorate the cake.

Preparation Peach pie in syrup and macaroons - Step 5

Preparation Peach pie in syrup and macaroons - Step 5

Bake the peach and amaretti cake in a convection oven, preheated to 180 °, for 35 minutes or until the surface is swollen and has a nice golden color. Once cold, sprinkle the outer perimeter with icing sugar and decorate with a slice of peach and an amaretto.

.