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4.2 Preparation of the shortcrust pastry
Kneading the ingredients :
In a large bowl, combine flour, cold butter cut into small pieces, sugar, egg and salt. If desired, add grated lemon zest. Knead quickly until smooth.
Form a ball :
Form the dough into a ball, wrap in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
4.3 Preparation of the almond cream
Whisk the ingredients :
In a bowl, cream the softened butter with the sugar until creamy. Add the eggs, almond flour, vanilla extract and lemon zest. Mix well until smooth.
4.4 Assembling the pie
Roll out the shortcrust pastry :
Remove the pastry from the fridge and roll it out on a floured surface until it is about 5mm thick. Line a cake tin with the pastry, covering the edges as well.
Pour the almond cream :
Spread the almond cream evenly over the shortcrust pastry base.
Prepare the peaches :
Wash the peaches, cut them in half, remove the pit and cut them into slices. Arrange the peach slices evenly on the almond cream.
4.5 Baking the pie
Preheat the oven :
Preheat your oven to 180°F (350°C).
Bake the pie :
Bake the tart for about 35 to 40 minutes, or until the top is golden brown and the almond cream is cooked through.
4.6 Cooling and maintenance
Cool the pie :
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