【Almond Cream Yellow Peach Tart】

Overview

The golden and super crispy tart shell is wrapped in the fragrance of almond butter. Of course, there is also the most delicious yellow peach filling. The slightly burnt-yellow soft glutinous filling is decorated with a little bit of powdered sugar. It is simple, delicious and charming. The tart shell is still from Aicheng Cake. It has been slightly adjusted and is my favorite recipe. Because I am very careful during the special process of unmolding and taking pictures, almond butter is a filling that needs to be baked. The unique fragrance of almond powder is blended with the butter sugar powder. It can be stored in the refrigerator. You must have yellow peach. She is the protagonist. Actually... I tried to make figs but I ate them all. In fact... I also used up the tart crust when I was taking pictures of the finished product. I silently made it again

Tags

• baking
• little fresh
• good looks
• afternoon tea
• students
• almond flour
• egg
• egg yolk
• low gluten flour
• softened butter
• fine sugar
• powdered sugar
• salt

Ingredients

Steps

1. 1 A: Bring the almond butter and eggs back to temperature; mix the softened butter until smooth.

   

2. 2 A: Add almond butter to powdered sugar and beat evenly, continue mixing.

   

3. 3 A: Slowly pour the almond butter into the egg mixture, and add it again after mixing evenly.

   

4. 4 A: Sift the almond butter into the almond flour

   

5. 5 A: Mix the almond butter until it becomes smooth and shiny

   

6. 6 A: Put the almond butter into a bowl or a piping bag and store it in a sealed container. Store it in the refrigerator and rewarm it before use and mix well

   

7. 7 B: Use a spatula to mix the softened butter into a smooth state

   

8. 8 B: Sift the low-gluten flour into the pastry

   

9. 9 B: Use a rubber spatula to gently "cut" the puff pastry

   

10. 10 B: The puff pastry has no dry powder and is in a fine particle state

    

11. 11 B: Add egg yolk liquid to puff pastry and mix well

    

12. 12 B: Put the puff pastry into a plastic bag and refrigerate for one hour

    

13. 13 B: Roll out the puff pastry and put it into the mold

    

14. 14 B: Cut off the excess part of the puff pastry and refrigerate for 30-60 minutes to set

    

15. 15 B: Put pastry pebbles or hard beans into the tart shell with oil paper (to prevent expansion during baking)

    

16. 16 B: Preheat the pastry oven in advance to 180 degrees for about 25 minutes until the edges are colored

    

17. 17 B: Fill the pastry with almond butter and appropriate amount of yellow peach

    

18. 18 B: The pastry can be colored at 170 degrees for about 20 minutes