For the dough:
1 1/4 cups all-purpose flour
1 1/2 cups grated coconut
1/2 cup ground almonds
1 tablespoon lemon zest
1 egg
1/2 cup cold butter or margarine, plus more for greasing
all-purpose flour for dusting
For the peaches:
1 kg. of peaches
1 cup white wine
4 tablespoons almond extract
1 cinnamon stick
For the cream:
6 tablespoons unsalted gelatin
2 egg yolks
4 tablespoons almond extract
1/2 cup milk
1 cup white wine
1 cup heavy cream, fresh
2 tablespoons strawberry or raspberry jam
For the dough:
1 1/4 cups all-purpose flour
1 1/2 cups grated coconut
1/2 cup ground almonds
1 tablespoon lemon zest
1 egg
1/2 cup cold butter or margarine, plus more for greasing
all-purpose flour for dusting
For the peaches:
1 kg. of peaches
1 cup white wine
4 tablespoons almond extract
1 cinnamon stick
For the cream:
6 tablespoons unsalted gelatin
2 egg yolks
4 tablespoons almond extract
1/2 cup milk
1 cup white wine
1 cup heavy cream, fresh
2 tablespoons strawberry or raspberry jam
On a work surface, place the all-purpose flour and grated coconut
Make a depression in the middle and add the ground almonds, lemon zest, and egg
Mix with a fork
Arrange the butter or margarine cubes on top
Mix again with the fork and finally knead quickly with your hands
Cover and refrigerate for about 30 minutes
Remove some of the dough to the sides of the mold
Line the bottom of a removable-bottom tart pan with butter or margarine, then shape the remaining dough into a roll and press it onto the sides of the mold
Poke the dough with a fork
Preheat the oven to moderate temperature (180°C) and bake the dough for about 25 minutes
Remove the tart from the oven and let it cool
For the peaches: peel the peaches, cut them in half, and remove the seeds
Boil the white wine, almond extract, and cinnamon stick
Let it simmer
Add the peaches and cook slowly for 6 minutes
Drain over a strainer
For the cream: soak the gelatin in a little water
Combine the egg yolks and almond extract in a saucepan and mix well
Heat the milk and add it to the mixture, stirring constantly
Cook the cream over low heat until thickened
Add the white wine and stir well
Place the pan over ice and stir until the cream is cold and thick
If necessary, refrigerate to thicken further
Beat the heavy cream in a stiff meringue and mix carefully with the cream
Use half of the cream mixture in the dough, then top with the peach halves.,
Top with the remaining cream mixture, and finally drizzle with strawberry or raspberry jam.
