“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
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.
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.
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.
Place the bottom of the tart for 30 minutes in a preheated oven at 180 degrees.
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!
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