Peach Tartlets

Recommended wines

• Noans

• Picolit



50 g sugar · 500 g cooking cream · 8 egg yolks · 1 sachet of vacilla flavouring ·
1 grated lemon rind · 6 peaches
Pastry: 350 g flour · 150 g soft butter · 150 g icing sugar · 2 eggs ·
1 grated lemon rind


Prepare the pastry by adding the following in sequenze: sugar with the butter, eggs and finally the flour;
grate the lemon rind and chill the daugh for an hour.
Meanwhile, prepare the tartlet filling: in a bowl, blend the sugar, egg yolks, cream and flavour with
the grated lemon rind and vanilla. Cook the segmented peaches in the oven for 10 minutes.
Roll out the pastry ½ cm thick. Line the tartlet moulds.
Spoon in the filling and cover with the cooked peaches.
Bake in the oven for 40 minutes at 160°/180°C.
Leave to cool and serve with a dredge of icing sugar.