Ingredients for the dough:
- 175 grams of wheat flour
- 125 grams of butter
- 20 grams of powdered sugar
- 1 egg
Mix the butter with the sugar and the flour.
Add the egg yolk, 3 spoons of water and salt.
Let the dough rest for 30 minutes in the fridge.
Spread the dough on the table and let it rest another 20 minutes.
Put it in the oven at 170 degrees Celsius for 15-20 minutes.
Add the beaten egg white and put it in the oven for another 2-4 minutes.
Ingredients for the syrup:
- 4 peaches
- 170 milliliters of Lambrusco
- 100 milliliters of water
- 50 grams of powdered sugar
- juice from 1 lemon
Mix the wine with the sugar, the juice from the lemon and the water and let it boil at slow fire.
Cut each peach in 6-7 pieces and add it over the wine composition.
Let it boil for 8-10 minutes.
Take the peaches from the wine and let them cool.
- 100 grams of crushed hazelnuts
- 150 grams of butter
- 60 grams of powdered sugar
- 75 grams of flour
- 3 eggs
- the zest from a lemon
Mix the butter with the sugar until creamy.
Add the eggs (previously mixed with some salt) and the crushed hazelnuts.
Add the flour.
..and the zest from the lemon.
Mix everything and add the composition over the dough.
On top add the peaches.
Put it in the oven at 170 degrees Celsius for 20 - 25 minutes.
After the tart is ready you can pour some wine syrup on top.
The original recipe can be found here