I wasn’t quite sure, if I really could call this peach cake a “tart”. If we turn once more to Wikipedia: “A tart is a baked dish consisting of a filling over a pastry base with an open top not covered with pastry. The pastry is usually shortcrust pastry”. The German Wikipedia article even calls the dough “a shortcrust pastry, usually without added salt or sugar, thus neutral to the taste”. Well, my cake is neither tasteless nor a shortcrust pastry. Instead we’ve got peaches on a lemony-vanilla yeast dough with oat crumbs. But at least I am baking the cake “in special shallow baking pans with a ribbed surface”. I think that’s enough to now present you a “tart”-recipe.
Recipe – Peach Tart
Amount: 1 Tart
Prep time: 15 minutes prep, 30 minutes resting time, 30 minutes baking time
30 g soft butter
40 g white sugar
1 Tsp vanilla sugar or 1 Tsp vanilla extract
Zest from one half lemon
50 g plain yogurt
50 ml (oat)milk
1 Tsp dry yeast
150 g flour
50 g ground hazelnuts
30 g soft butter
40 g plain yogurt
30 g flour
20 g brown sugar
60 g oats
Beat together 30 g soft butter, 40 g white sugar, 1 Tsp vanilla extract and the skin of one half lemon to a cream consistency.
Stir in one egg, 50 g plain yogurt and 50 ml (oat)milk.
Mix in 1 Tsp dried yeast, 150 g flour and 50 g ground hazelnuts as well.
Spread dough out into a tart pan.
Core 3 peaches, slice them and arrange on the dough.
Let the cake rest under a cover for 30 minutes.
Preheat the oven to 390° F (200° C, upper and lower heat).
Then mix together the crumbs using a fork out of 30 g softened butter, 40 g plain yogurt, 30 g flour, 20 g brown sugar and 60 g oats. Spread them over the peaches.
Bake cake at 390° F (200° C, upper and lower heat) for 30 minutes.
The cake will keep covered no longer than 3 days.