Peach tart with pecans
30-60 Min
500+ Kcal

“I am a philologist by profession, however all my work experience is related to marketing and communications.

Culinary is my favorite hobby. I do not even remember when I first appeared the kitchen. Both grandmothers used to cook marvelously and I was also involved in the family fuss. I was always happy to prepare delicious dishes. I am always looking for new, interesting recipes and invite guests to taste them - this is therapy for me.” - Mariam Berdzenishvili, 26 years old.

250 250 gr. flour
200 200 gr. butter
7 7 tablespoon powdered sugar
1/2 1/2 teaspoon vanilla
1 1 piece egg
1 1 рinch salt
1 1 kg. peach
2 2 tablespoon sugar
1 1 piece lemon zest
100 100 gr. pecan
2 2 tablespoon starch
1 1 рinch cinnamon
5 5 piece eggs
step 1
Mix cold butter with flour, 2 tablespoons powdered sugar, vanilla, salt, 1 egg and knead the dough. Wrap in plastic wrap and put in a fridge for 30-40 minutes.
step 2
Peel peaches and cut into slices. Separately fry finely chopped pecans. Place peaches in a pot and add sugar, bring to a boil, when the liquid is released, add 2 tbsp of starch and thicken the mass. Then add cinnamon, lemon zest, vanilla, roasted pecans, remove from the heat and let cool.
step 3
Take the dough out of the fridge, roll it out and place it in a tart baking mold. Pierce with a fork. Cover with kitchen baking paper and top with beans, buckwheat or other heavy grains for load.
step 4
Place the bottom of the tart for 30 minutes in a preheated oven at 180 degrees.
step 5
Before tart dough is being baking, make meringue with 5 egg whites and 5 tbsp powdered sugar. Put the peach mass on the bottom of the baked and cooled tart, apply meringue and put it in the oven until the meringue gets a nice golden color.

How To Serve

Bon appetite!