Se vi cimentate nella pasta brioche qui sotto , riservatene una porzione per questa tarte, secondo me deliziosa ed adatta alla colazione ed alla merenda dei ragazzi.
Ingredienti:
400gr di pasta brioche
4 pesche gialle grandicelle ed a media maturazione (meglio se percoche)
100gr panna fresca
50gr zucchero
1 uovo + 1 tuorlo
1 limone
sale
powdered sugar Grease a baking pan 25 x 35.
Spread 300g of pasta and pastries foderatene the bottom.
With the remaining 100 grams, roll 2 long sausage a little more of the perimeter of the pan and wrap them together. Brush the edge with egg white and settle the curb.
Brush with egg white all ettete to rise, covered with foil, at 28 °.
Meanwhile, peel the peaches, cut into pieces 150g and the rest in quarters and then into thin slices. Drizzle everything with the lemon juice.
A rising took place, put in a bowl of peaches 150gr chopped, cream, eggs, a pinch of salt, grated lemon peel and mix it all with an immersion blender.
the bottom of the tarte Brush generously with the mixture and settle gently slices of peach.
Sprinkle with the rest of the cream
the curb brush with egg white and bake at 170 degrees until cooked (approx 25 ')
In the last 5', sprinkled with powdered sugar.
One can also veil with a jelly made with half pureed fish, 30g of sugar and a piece of isinglass.
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