Peach and Amaretti Tart

To prepare the peach and amaretti tart, begin with the shortcrust pastry: put the flour, powdered sugar, and cold butter from the fridge, cut into pieces 1, in a mixer. Start the machine until the butter is sandy, then add the egg yolks 2 and wait for larger crumbs to form. Pour the mixture onto a work surface, add a pinch of salt, and knead the ingredients very quickly so as not to warm them up 3, until everything is compact.

Form a dough ball, wrap it with cling film 4, and let it rest in the refrigerator for at least half an hour. Meanwhile, wash and peel 800 grams of peaches 5 and cut them into pieces 6.

In a pan, melt 2 tablespoons of butter, then add the chopped peaches 7; as soon as they begin to soften 8, add 2.1 ounces of crumbled amaretti in the pan 9. When the mixture becomes rather creamy and dry, turn off the heat and let it cool.

Cut the remaining 14 ounces of peaches into slices 10 about 1/8 inch thick, without peeling them (peel them only if you are not using nectarines). Roll out the pastry 11 until you get a sheet about 1/5 inch thick 12.

Line a 9.5-inch diameter tart pan 13, trim the excess pastry with a knife 14 and set it aside. Prick the bottom of the tart with the tines of a fork 15,

and crumble 1.4 ounces of amaretti on top 16, which will help absorb the fruit's juices generated during baking. Then add the peach and amaretti mixture 17, spreading it evenly and arrange the peach slices in a radial pattern,

until the entire surface is covered 19. Roll out the remaining shortcrust pastry and cut it into strips 20, then start placing them on the tart,

and cross them to form diamonds 22. Beat an egg and brush the pastry strips with a brush 23, then bake in a preheated static oven at 350°F for about 40 minutes (or in a fan oven at 320°F for about 20 minutes). Once cooked, remove the tart and place it on a wire rack. Let it cool, and your peach and amaretti tart is ready to be served 24!