- For the crust
- 100 milliliters lukewarm milk
- ½ cube Yeast (20 grams)
- 250 grams Pastry flour
- 30 grams sugar
- 2 egg yolks
- 1 pinch salt
- 50 grams butter
- butter (for the pan)
For the crust: Dissolve the yeast in the milk. Place the flour, sugar, and egg yolks in a bowl. Stir in the dissolved yeast and salt.
Add the butter and knead with an electric hand mixer to form a smooth dough. Cover and let rise in a warm place for about 45 minutes.
Butter a tart pan. Place the dough on a lightly floured surface and roll out to the size of the tart pan. Line the pan with the dough and press into the sides.
For the filling: Blanch the peaches for a few seconds. Rinse, peel, cut in half and remove the pits. Cut the peaches into wedges. Place the peaches in the crust.
Whisk the cream with the eggs, sugar, peach liqueur, and vanilla extract. Pour the cream over the peaches and sprinkle with almonds. Bake in a preheated oven at 180°C (approximately 350°F) for 40 minutes. Dust with powdered sugar and serve while warm.