German Peach pie Recipe its for Father's Day dessert recipe make it early for the very best occasion, pretty and nice

Shortcrust

125 g of room temperature butter

50 g granulated sugar

Bourbon 1 teaspoon vanilla sugar

½ teaspoon lemon zest

1 pinch salt

1 egg (size M)

250 g sifted flour

Stuffing

80 g icing sugar

20 g flour

100 g ground almonds

100 g of room temperature butter

Bourbon 1 teaspoon vanilla sugar

1 teaspoon lemon zest

2 eggs (size M)

to taste 20 g Rum

Covering

5 medium peaches

(alternatively, 1 can of peaches;

850 ml)

1 packet of clear glaze

25 g toasted pine nuts

also

Butter for greasing

Flour for editing

at will mallow

1. From the specified ingredients in the baking school in detail described short pastry dough. A ball shape, wrap in plastic wrap and at least 1 hour cold. lay

2. Preheat the oven to 180 ° F. Top and bottom heat. The Ramekins with butter.

3. For the filling, icing sugar and flour and with the Almonds. Butter, vanilla sugar, lemon zest and Beat the eggs with a hand mixer. Flour-almond mixture Stir and add according to taste rum.

4. The dough for the tarts on a lightly floured work surface Roll out thinly with a rolling pin and 12 small floors à about 8 cm in diameter cut out. Squeeze the remaining dough, Wrap in foil and freeze. The dishes with the Teigböden interpret.

5. The almond mixture with a pastry bag and distribute it in the preheated oven on the grate to middle rack about 25 minutes. Then on a Wire rack for a moment, break free of the molds and completely let cool.

6. Touch the glaze according to package instructions. Wash the fruit, if necessary, stone and thin Columns intersect. Once the cakes have cooled, with the fruits show a fan shape. Abglänzen with glaze Decorate with the pine nuts and mallow.