Tarta De Melocoton (Peach Tart) – a delicious recipe with calanda peach, butter, egg yolks, sugar, flour, baking powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Work the butter with the sugar to form a paste.
2
Add the egg yolks one by one and finally the flour mixed with the baking powder.
3
Grease a 9 inch tart pan with a removable base and sprinkle with flour.
4
Line the base and walls with the pastry.
5
Beat the egg whites with the sugar until stiff.
6
Add the lemon zest and gently fold in the ground almonds.
7
Drain the peaches and slice.
8
Place half the slices on the pastry base and cover with the almond meringue.
9
Bake in the oven at 350 degrees F for half an hour.
10
Remove and arrange the rest of the peach slices on top.
11
Bake for a further half hour.
12
Cover with a sheet of aluminum foil or greased paper to prevent burning.
1764
kcal
Calories
128
g
Fat
128
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 jar calanda peach, 4 12 ounces butter, 3 egg yolks, 3 ounces sugar, and more.
Yes, Tarta De Melocoton (Peach Tart) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
