ADVERTISEMENT
For the dough:
Mix all the dough ingredients and knead by hand or in a food processor.
.
For the filling:
Pour some caramel for topping into the bottom of a cake tin so that it covers the entire surface.
Sprinkle with half of the flaked almonds.
Cut the peaches into quarters and place them on the caramel and flaked almonds.
Sprinkle with the remaining flaked almonds.
Roll out the dough and cover the filling with it.
Prick the dough and bake at 180°C (thermostat 6) for 20 minutes.
Unmold as soon as it comes out of the oven, while the caramel is still hot, so that the peaches do not stick to the bottom of the dish.
(Be careful, the movement must be very quick, otherwise the peaches will settle in one of the corners of the tart!)
ADVERTISEMENT
