Peach tart

INGREDIENTS 8 PEOPLE 500 g shortcrust pastry, 1 kg of ripe peaches, lemon juice, 100 g sugar, 100 g amaretti, 30 g soft butter, 1 egg.

Roll out 2/3 PROCEEDINGS of the pastry and line a baking pan (26 cm diameter), buttered and floured, keeping the edges at least 2 cm high.

Peel and thinly slice the peaches, place them in a bowl with the lemon juice and sugar, for about 30 minutes.

Amaretti coarsely chopped, half disponetene on pasta, drain well and place the peaches evenly over the amaretti, cover with remaining amaretti biscuits and sprinkle with butter flakes.

Cover the whole thing with a disc made with the remaining dough.

Seal the edges with a fork, brush with beaten egg and bake in hot oven at 180° for about an hour.

Serve it cold.