Peaches Shortcrust pastry
Tasty and creamy pastry with peaches and apricot jams. Ideal for breakfast, to start the day with a smile!
- 250 gr whole flour
- 250 gr of flour 00
- 170 gr of butter
- 3 egg yolks
- 3/4 peaches
- 100 gr of icing sugar
- 1 pinch of salt
- lemon zest
- a jar of Radici Rosse Apricots extra jam
- 1. Melt the butter slightly and mix it with flour.
- 2. Add the sugar, egg yolks, salt and lemon zest.
- 3. Knead quickly, make a dough and refrigerate for a few hours.
- 4. Roll out the dough on a baking tray. Pierce the bottom and put in the fridge for 20 minutes.
- 5. Meanwhile, cut the peaches into very thin slices.
- 6. Preheat the oven to 180 °C and remove the dough from the fridge.
- 7. Pour Racidi Rosse extra apricot jam on the shortcrust pastry decorating it with slices of peaches. Sprinkle with brown sugar and some crumbled amaretto biscuits.
- 8. Bake for about 40 minutes, or until golden.
