Peaches Tart

Imagine the  juiciest, most succulent peaches from my inlaws farm filling a melt-in-the-mouth caramelized creamy dough surrounded by a buttery crisp pastry and you'll have heaven on earth on a hot summer day. Super simple and with a rustic homemade look, this tasty straightforward and effortlessly scrumptious dessert suits one of my favourite ripe summer fruits perfectly. Heavenly flavor, indescribable bliss - believe me, you'll want a big slice of this one!

Ingredients:

•  peaches 
• 1 shortcrust pastry packaging 
• 3 eggs 
• 50 g flour 
• 150 g sugar 
• 1 cup milk 
• light  brown sugar for sprinkling
  

Turn the oven to 200 ° and line a tart mold with the dough, leaving the parchment paper so won't have to grease it. Cut the peaches in half-moons and arrange them in circular rows on the pastry and fold the edges inward. Place then the remaining ingredients in a highball glass, grind all with the magic wand, pour over the peaches, cover with light brown sugar and take to the in the oven until golden (about 35 minutes).

Ingredientes:

• pêssegos
• 1 embalagem de massa quebrada
• 3 ovos
• 50 g de farinha
• 150 g de açúcar
• 1 chávena de leite
• açúcar amarelo para polvilhar

Ligue o forno a 200º e forre uma tarteira com a massa, deixando o papel vegetal para não ter que untar. Corte os pêssegos em meias-luas  e disponha-as em filas circulares sobre a massa e dobre as bordas para dentro. Coloque de seguida os restantes ingredientes num copo alto, passe tudo com a varinha mágica, verta sobre os pêssegos, cubra com açúcar amarelo e leve ao forno até ficar dourada (cerca de 35 minutos).