There soft peach tart is a cake with a scenographic decoration e rich in fruit. A simple and genuine dessert with a base of soft shortcrust pastry and a filling of custard. For a birthday or a special occasion.
- 100 g of melted butter
- 90 g of granulated sugar
- 2 eggs
- 1/2 vanilla bean
- 200 g of flour 00
- 1 sachet of baking powder (16 g)
- 500 ml of whole milk
for the soft shortcrust pastry:
for the cream:
- 4 yolks
- 50 g of corn starch
- 100 g of granulated sugar
- the zest of 1 lemon
- 1 knob of butter
- 3-4 peaches and nectarines from Emilia Romagna PGI
- food gelatin spray
The protagonists of this recipe are the Fishing and the Nectarine of theEmilia Romagna, which have held the IGP mark since 1997. Let’s get to know them better in these 5 points.
1. Features: peaches can be recognized by their velvety skin, while nectarines have a smooth or hairless skin. Both are good, safe and guaranteed, in fact they are harvested at the right degree of ripeness, are grown with the integrated system and are controlled at all stages of production.
2. History: there are different theories on the introduction of the peach tree in Europe. There are those who attribute to Alexander the Great following his expeditions against the Persians, those to the Greeks from Egypt and those who give credit to the Chinese. What is certain is that between the end of the 19th century and the beginning of the 20th century, Emilia-Romagna becomes a point of reference for cultivation, playing a predominant role compared to other Italian regions.
3. Seasonality: are available from 10 June to 20 September approximately.
4. Ownership: they are rich in vitamin C, have good amounts of B carotene, provitamin A and contain a lot of potassium. Plus, they have antioxidant properties.
5. Advice: a peach is ripe when it has a yellow background color and soft if lightly pressed. Nectarine can also be consumed in a less advanced stage of ripening, when the consistency is compact and crunchy to the bite. Both can be purchased before they are completely ripe, so as to keep them longer, but in the correct way, that is, do not put them in the refrigerator immediately, but leave them in a paper bag for 2-3 days. Only after this time are they ripe and can be stored in the fridge for a few days.
How to prepare: Soft peach tart
- Preparation time
- 30 min
- Cooking time
How to prepare: Soft peach tart
Start preparing the soft peach tart from the base. In a bowl, whisk the eggs with the sugar using an electric mixer. When you have obtained a light and fluffy mixture, add the melted butter at room temperature, the vanilla seeds and continue to work until the ingredients are perfectly blended.
Add the sifted flour and baking powder while continuing to work at a slower speed. When you have obtained a smooth and homogeneous mixture, transfer it to a smart non-stick mold of 28 cm in diameter, greased and floured. Level well with the back of a spoon and cook in a preheated oven at 180 degrees for 15-20 minutes. Check the end of cooking with a toothpick, which inserted in the center of the cake should come out dry and clean. Remove from the oven and let it cool completely.
Turn the pasta base upside down on the serving dish. Dedicate yourself to the custard: heat the milk in a saucepan with the lemon zest. Collect the egg yolks with the granulated sugar in a bowl and work them briefly with a hand whisk.
Add sifted cornstarch and stir until combined. Pour the milk over the mixture, passing it through a colander and stirring constantly. Now place the mixture in a saucepan over the heat, over low heat, and stir continuously until the cream has thickened.
Transfer it to a clean bowl, add a knob of butter and mix with a whisk to melt the butter, until you get a smooth and shiny cream. Cover with cling film and allow to cool. Fill the soft shortcrust pastry shell with the prepared custard.
Wash the peaches and nectarines from Emilia Romagna PGI, dab them with a kitchen towel and cut them into wedges and then into slices. Fill the soft shortcrust pastry shell with the prepared custard and decorate the tart with the fruit creating a concentric circular pattern, starting from the edges up to the center. Polish with spray food gelatin and serve.