Ingredients
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INGREDIENTS FOR THE JAM:
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700g peachesweight without pit
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100g brown sugar
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½ glass of water
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INGREDIENTS FOR THE TART DOUGH:
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350g semi-whole T2 flour
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½ tsp baking powder
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130ml ice water
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80g sunflower oil
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1 tbsp brown sugar
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grated peel of ½ a lemon
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a pinch of salt
Directions
With its sweet, creamy core, the vegan peach jam tart is a classic Italian dessert that is liked by everyone, adults and kids alike. Perfect both as a snack or after a meal.
Ingredients
INGREDIENTS FOR THE JAM: |
|
| 700g peaches | |
| 100g brown sugar | |
| ½ glass of water | |
INGREDIENTS FOR THE TART DOUGH: |
|
| 350g semi-whole T2 flour | |
| ½ tsp baking powder | |
| 130ml ice water | |
| 80g sunflower oil | |
| 1 tbsp brown sugar | |
| grated peel of ½ a lemon | |
| a pinch of salt | |
Steps
|
1
|
Instructions for the peach jam: |
|
2
|
Put half the peaches into the pan of the breadmaker and add half the brown sugar. |
|
3
|
Then repeat the same procedure with the remaining peaches and brown sugar. |
|
4
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Add the water. |
|
5
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Select the Jam Programme of your breadmaker and set the timer to 1 hour 50 minutes. Press start. |
|
6
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When the programme is done (it beeps 8 times), turn the breadmaker off and remove the jam from the pan. Set aside to cool. |
|
7
|
Instructions for the peach tart: |
|
8
|
Set the manual dough kneading time to 30min. If your breadmaker has no manual settings, select the Pizza Dough Programme and press start. As soon as the breadmaker finishes the kneading, turn it off and remove the dough. Make a round shape and place it into the refrigerator for 30 minutes. |
|
9
|
Take the dough out of the refrigerator and divide it into two parts. Roll it out with the rolling pin until you reach a thickness of about 5 mm. |
|
10
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Place the dough into a round tart baking tray and make holes with a fork and pour the peach jam on top of it. |
|
11
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Cut the other half of dough into strips and use them to cover the tart. |
|
12
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Brush the surface with soy milk and sprinkle with sugar to make the tart crispy. |
|
13
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Bake for about 50 min at 180°C (during the last 10 minutes you can cover the tart with aluminium foil to prevent it from burning on the surface). Cool before eating. |
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