Shortcrust pie with peaches (nectarines)
Description
Homemade pastries for tea. Shortcrust pies are always known for their simplicity and pleasant texture, and this pie is no exception. Moreover, the shortcrust pastry combined with soft peaches and delicate semolina custard gives the pie a special flavor—sweet, yet with a slight tang. I recommend using a 24 cm springform pan, as this recipe yields a generous amount, and a springform pan makes it easier to remove the pie before serving. Use peaches or nectarines with firm flesh, as they will hold their shape better during baking. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Mix softened butter with powdered sugar and vanilla. Beat using a mixer. Add flour and knead the dough.
- 2
Step 2
2. Line the baking pan with parchment paper and evenly spread the dough over the bottom of the pan, forming a rim 3-4 cm high. Place the dough in the freezer for 20 minutes.
- 3
Step 3
3. Beat soft butter with powdered sugar using a mixer for one minute. Add eggs and continue beating. Add lemon zest, semolina, and mix well.
- 4
Step 4
4. Place dense peach slices, cut into wedges and skin-side down, on the crust. Pour the batter over the peaches and bake in a preheated oven at 200 degrees for 40 minutes.