Peach frollette
Instructions
Roll out the dough to a thickness of 4 mm, 6 discs and line 6 buttered ramekins.
Pinch the edges, prick the bottom, cover with parchment paper and fill with dried beans.
Bake in hot oven at 180 degrees for 20 minutes.
Heat the jam with the liquor and distribute it in tarts, arrange peaches into wedges and sprinkle with pistachios.
Ingredients and dosing for 4 persons
- 500 g of ready-made shortcrust pastry
- 4 tablespoons of peach jam
- 250 g of peach compote
- 2 tablespoons of peeled and chopped pistachios
- 4 tablespoons of liqueur peaches
- Butter