There tart filled with peaches in syrup It is a sweet cuddle with a soft heart and a crunchy pastry shell, perfect for adults and children. It should be served slightly warm and with a generous portion of whipped cream or vanilla ice cream.

The pastry

You can choose the recipe that suits you best for the preparation of shortbread, the important thing is that the result is a compact casing and not excessively friable.
Use butter if you want an enveloping and tasty dessert, or oil for a lighter and more delicate result. And if you do not want to add eggs, we have an idea for you too.

Here are the 3 recipes for the pastry

Shortcrust pastry with butter

work 230 g of butter (better if salted) with 430 g of 00 flour, grated lemon peel and 170 g of sugar. You will get a lot of crumbs.
Add last a whole egg and keep working the dough.
You can also use a planetary if you prefer.
Once ready, flatten the dough and wrap it with the film. Must stand in the refrigerator for 30 minutes before being spread.

Short pastry with extra virgin olive oil

To prepare the shortcrust pastry without butter you have to mix 300 g of 00 flour with 100 g of sugar, one whole egg and one egg yolk and 100 ml of extra virgin olive oil.
Add also the grated lemon peel and, if you want a softer dough, a pinch of yeast for desserts.
Once ready, wrap it in the foil and let it rest in the refrigerator for 30 minutes.

Shortcrust Pastry Without Eggs

For those intolerant to eggs, here is the solution: a vegan shortcrust made with hazelnuts.
It is sufficient to finely chop 50 g of hazelnuts and mix them with 250 g of flour 0, 80 g of sugar (also of cane), a sachet of yeast, the grated rind of a lemon, a half glass of seed oil and a glass of vegetable milk (or vaccine).
Even this shortcrust rests in the refrigerator for half an hour.

The pasta brisée

Someone likes the light and crumbly wrapper prepared with it pasta brisee, just like that of the American apple pie.
To mix it, just mix it 220 g of cold butter with 450 g of 00 flour and 100 g of cold water.
Do not add sugar, but just a pinch of salt, and the pasta can be processed immediately.

The stuffing

You can fill the pie only with peaches in syrup cut into small pieces and well drainedand or you can make it richer and greedy.
The peaches are very good for example in combination with the Amaretti biscuits. Then prepare a kind of cream by mixing the crumbled specks coarsely with the peaches cut into small pieces.
You can also put the tart at the base of the simple custard then garnish it with peaches and amaretti.
In place of the cream you can also use jam to taste or fresh ricotta previously sifted and processed with icing sugar and cinnamon.
For a very light tart, however, leave peaches cut in half and place them on the base. Then garnish them with chopped pistachios and cover with other dough. The surface of the tart will be characterized by many mounds and in each slice you will find a nice piece of juicy peach.

How to compose the tart

First of all divide the dough into two parts and spread it quickly with a rolling pin on a floured shelf.
Remember that the shortcrust pastry should not be worked too long otherwise the butter (or oil) will melt again, ruining the consistency.
Roll out a part of the dough at the base of a baking sheet e punch the bottom.
Cover with the filling you prefer and complete with the rest of the dough trying to make it fit with the base and closing the ends as much as possible so that the filling cooks well inside and does not come out.
Prick the surface with a fork and bake at 180 degrees for about 40 minutes in a static oven. Once cold, sprinkle with icing sugar and serve with semi-whipped cream or ice cream.

In the tutorial you will find many other ideas to bring to the table the peaches in syrup for a quick and easy to prepare dessert