Peach pie (2)
Instructions
Very well drained peaches from the syrup and pass through a mixer collecting the past into a bowl.
Reduce fine powder amaretti and blend the peaches.
Unite also almonds and grated lemon rind.
Perfumed with a spoonful of liqueur.
Grease a cake tin.
Roll out the pastry into 2 disks of this size and foderatela with a disk.
Spread the dough mixture of peaches, then cover with the remaining dough.
Pinch all around for the pastry to that below the surface and brush with beaten egg.
Bake the cake in the oven already warm to 180 degrees for about 40 minutes, until lightly golden.
Let cool, remove from pan and, sprinkle with icing sugar and garnish with orange zest and, if desired, a few cloves of peaches.
NB.
In the right season you can prepare this cake with fresh peaches.
In this case, Peel the peaches, cut into slices and cook for 10 minutes in a syrup prepared with 100 g of sugar and 20 cl of water.
It's a delicate cake, suitable to be served even at the time of the tea.
May very well be kept for a few days in a cool and dry place.
Ingredients and dosing for 6 persons
- 450 g of frozen shortcrust pastry
- 12 half peach compote
- 100 g of amaretti biscuits
- 50 g of almonds purposes
- 1 egg
- == 1 lemon (zest)
- 1 tablespoon of peach liqueur (or cognac)
- Icing sugar
- For garnishing:
- Candied orange rind