Curd tart with peaches

Curd tart with peaches

Category: Bakery products

Ingredients
Shortcrust pastry:
flour	200 g
almond flour	50 g
sugar	60 g
butter	150 g
yolk	1 PC
salt	pinch
vanilla
Cream: - - - -
cottage cheese or ricotta	200 g
cream 33%	100 g
eggs	3 pcs
powdered sugar	50 g
salt	pinch
vanilla	taste
peaches	2 pcs

Cooking method

• A classic combination of shortcrust pastry, cottage cheese and fruit.
• All ingenious is simple!
• Preparing the base:
• Mix flour, salt, sugar, vanilla. Add butter, cut into pieces. Grind everything into small crumbs. Add the yolk and quickly knead the dough. Roll out between two sheets of baking paper, 5 mm thick. Put in the refrigerator for 30 minutes.
• Cut a circle out of the dough and place in a mold, creating sides. Prick with a fork. Put in the refrigerator for 30 minutes.
• Put baking paper on the dough piece, add peas and bake at 180 degrees. 15 minutes. Remove the paper with peas and bake the sand base until golden brown.
• Beat well cottage cheese, cream, eggs, powdered sugar, salt and vanilla extract (can be replaced with vanilla sugar).
• Pour the filling over the dough, spread the peach slices.
• We bake for 35 minutes, then we take it out of the oven and let it cool in the form for 10 minutes.
• We take out the dish. Can be served with ice cream or meringue.
• Bon Appetit.
• 

[Ella]

Ella, I am delighted with your recipes and execution!

Gorgeous cake! Above - nasturtium?

A question on the topic - almond flour - dry peeled almonds, grind them into flour in a blender or?

[MariV]

MariV, Yes, nasturtium))) from your garden, no chemicals

almond flour - dry peeled almonds, grind in a blender into flour

Yes
Thank you girls for the positive!

Very nice! I took it to the bookmarks, maybe I love cottage cheese pastries.
Thank you!

I love nasturtium too!

I also love all curd!
Very appetizing photo !!!
Will it taste the same with ready-made (purchased) almond flour?
I once tried to grind almonds ... But such a dense, rather fatty mass turned out

[Ella,]

Beautiful tart, beautiful execution, and the photo is very beautiful
I'd like to repeat it Ella, and what form is this amount of products designed for?

I once tried to grind almonds ... But such a dense, rather fatty mass turned out

Irina, this is already the oil. I am sure that you can use purchased almond flour. But you can also try it yourself: grind, mixing the nuts with powdered sugar, at low speed in small portions, literally 10 seconds each.

Will it taste the same with ready-made (purchased) almond flour?

Yes, you can use a ready-made one, but it has grown in price now, it's easier to do it yourself. It is not necessary to put fine flour in the dough, as in pasta cookies. In the Metro, almond petals are sold in packages of 300 g, very profitable)))

mixing nuts with powdered sugar

Ira writes correctly, if you grind the nuts with powdered sugar, the oil does not come out.

what form is this number of products designed for

This is a form of 18 cm, but the dough remains, because I roll it out thinly, and it is not convenient to knead a smaller quantity in a combine))) the fact is that shortbread dough can always be frozen, and use it whenever possible)))

I always read such recipes and a question arises. And then what to do with the peas? Can I also go to soup or will it be overdried?

And then what to do with the peas?

Peas or some other product suitable in this situation goes into the status - a baking dish))) since I bake very often, then these peas are used constantly)))

The tart turned out to be cool, so thin, even pink. Great recipes.

Thank you Ella for the recipe. I baked your cake yesterday, today I am already enjoying its taste. The cake has a very bright taste, and I also have it slightly fried more than necessary. On the second day from the refrigerator, I liked it more than the warm one. Probably, I messed up somewhere. Regarding the salt in the dough, I measured 3 g as written, I feel the salt in the cake decently, Is that so conceived? Or maybe something is wrong with the scales. Then, after the first 30 minutes in the refrigerator, the cake began to fall apart before putting it into a mold. True, I rolled it out more than the diameter of the form, so that it was enough for the sides right away. Maybe you need a separate bottom, separate sides to sculpt? Dough. of course. easily glues back. But I would like to know in the future how it is more correct. The filling turned out to be very liquid. So I thought, maybe you had to whip the cream first, eggs separately and then mix everything? I baked all 40 minutes, the amount of filling took a little more, the ricotta was 250 g, that's all and increased the rest. And my peaches drowned in the filling. and on your surface. And it seems to me that your filling will be thicker than mine. Well, if in general, the pie is delicious, I especially like the dough, the filling turned out to be unsweetened. which is also important for someone. And my daughter liked the cake, and she is still that fussy. And today he is generally awesome. Here, Ella, is ready to listen to comments so that next time he comes out as handsome as yours. Thank you

[Svetlana_Ni]

Svetlana_NiThank you Svetlana for trusting the recipe))) I looked at this tart from Nina Tarasova on the website, did it with her changes)))
salt - corrected in the recipe for a "pinch") yes, everyone has different scales and tastes) about the dough - I do this: I take out the dough on paper from the refrigerator, remove the top paper) I take the form in which I will bake the cake) me without a bottom, with this form I immediately cut out a circle of dough on paper, from the remnants of the dough, cut out the strips on the sides and put them into the mold, press them slightly against the bottom base and the sides of the mold) and set them right on the paper on a baking sheet) the shortbread dough turns out crumbly if mix it as little as possible. Regarding the filling - be guided by the moisture content of ricotta or cottage cheese, which you take on the filling) also - the size of the eggs))) the filling should not be completely liquid) add less cream)) about sugar - since I serve it with additional sweetness, I especially love with meringue, then I put a little sugar) but you can add to your taste, try the filling when you do it))) and put the number of peaches as you wish))) I had fresh peaches, but I let some fruits in tart in caramel, with vanilla and some kind of additive (liqueur, lemon, spices), the taste is so brighter (because we have peaches in the Urals like potatoes)
I wish you good luck Svetlana, in the next attempt, act according to your taste preferences)))

Thank you, Ella. In principle, I thought about laying out the dough in a mold, I decided to try the bottom and sides separately. I realized about the filling, I, of course, thumped without looking at the eggs, all together. How do you add fruit in caramel? It even sounds delicious, and even with liqueur. Are peaches good in your Urals? I only considered peaches that we had a rest from the Crimea with my parents. long ago. so we had peaches right from the trees, ripe and fresh. I haven't seen such peaches for a long time. And here I took it from compote.

[Svetlana_Ni]

Svetlana_Ni, Svetlana, you still have peaches from the compote, they gave liquid to the filling))) that's why they drowned in the filling))) Maybe try to do this - put the peaches on a sieve, let the liquid drain, cut them into slices) melt the sugar (2 tbsp.l.) in a frying pan, when caramel forms, put peaches, you can add lemon juice or rum, liqueur (or spices - cinnamon, star anise, cardamom, ginger, depending on the fruit)))) when the liquid evaporates slightly, add butter ( 1 tbsp. L.), I leave it for a few minutes, so that the fruit becomes caramel.