How to make
In a bowl, put the sieved with a pinch of salt and 1 tsp. baking powder. Add the egg, sugar and cold butter cut into pieces.
Flavor with grated lemon peel. Knead, until a soft butter dough is obtained. Wrap it in a piece of cling film and refrigerate it for an hour.
While the dough cools make the cream. Pour the cream into a pot, add a sprig of fresh mint and heat it without boiling it. Remove it from the heat, remove the mint and cool the cream.
Beat the two eggs and sugar briefly with a wire whisk. Flavor with vanilla.
Pour the beaten eggs into the cream and mix well. Roll out the dough onto a piece of baking paper.
Transfer it into an 18x28 baking pan and form a high border. You can also use a round baking pan with a size of 22 cm. Pierce holes in the bottom and arrange the sliced peaches as you like..
Pour the cream. Don't worry about it being too liquid. It thickens when baking.
Bake the tart at 360°F (180°C) in a preheated oven for about 50 minutes.
Sprinkle the baked tart with powdered sugar and garnish it with fresh mint leaves. Leave it to cool before cutting into the Peaches and Cream Tart!
