Peach tart with streusel topping
Description
Perfect with tea and coffee. The tart can be stored in the refrigerator for 1 night, covered with plastic film. The baking is ready. Serve at the table.
Instructions
- 1
Step 1
1. Prepare the topping. Cut the butter into pieces. Mix all the ingredients with your fingers in a small bowl. Cover the bowl tightly with plastic wrap and place it in the refrigerator. The topping can be stored in the refrigerator, wrapped, for up to 2 days. Preheat the oven with the rack in the middle to 220 °C. Place the pan on a baking sheet lined with parchment paper or a silicone mat. Blanch the peaches in a pot of boiling water for 10 seconds. Then transfer the peaches to a bowl of ice water, cool them, and then remove the skins.
- 2
Step 2
2. Cut the peaches in half and remove the pits. Slice them thinly. Arrange the peach slices on top of the tart crust so that the slices overlap each other. Whisk together the cream, egg, sugar, and almond extract in a small bowl. Pour the resulting mixture over the peaches. Bake the tart for 10 minutes.
- 3
Step 3
3. Reduce the oven temperature to 190 °C and bake for 20 minutes. Remove the topping from the refrigerator and crush it into small pieces with your fingers. Take the pan out of the oven and evenly sprinkle the tart with the topping. Bake for another 20–25 minutes (the total baking time is 50 to 55 minutes), until the top becomes golden. Remove the tart from the oven and let it cool. Dust with powdered sugar. Serve the tart slightly warm or at room temperature. Just before serving, sprinkle confectioners' sugar.