Sweet and sharp tart


Serves 6

  • 300 g type “00” white flour
  • 3 egg yolks
  • 125 g butter
  • 125 g sugar

for the filling

  • 1 jar bitter orange marmalade
  • 3 peaches

to decorate

  • icing sugar


Quickly knead the flour, egg yolks, butter and sugar until the mixture is soft. Take care not to warm the pastry up too much by kneading it for too long. Divide the dough into two parts and roll out into two equal discs.

Line a baking tray with baking paper, lay one disc of the pastry in the tray, then prick the pastry, spread over the marmalade and arrange the roughly-chopped peaches on top.

Cover with the other pastry disc, sealing the borders with your fingers, then prick the surface with a fork and place in the oven at 180°C for approximately 20 minutes. When the tart is cool, dust with icing sugar and serve.

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