180 g plain flour
15 g Dansukker Brown Sugar
150 g butter or margarine
250 g fromage frais
20 g potato starch
50 g Dansukker Icing Sugar
3 g Dansukker Vanilla Sugar
50 g Dansukker Granulated Sugar
6 peach halves
Combine the flour and sugar in a bowl and add the chilled butter/margarine cut into small pieces. Rub the fat into the flour until the mixture resembles breadcrumbs. Add the egg and work into a dough. Press the dough into a flan tin roughly 25 cm in diameter. Chill for at least half an hour. Prick the base with a fork. Pre-bake at 200 °C for 10 minutes.
Cut heart shapes out of the peach halves using a cookie cutter. Finely chop the remaining peach trimmings.
Separate the egg whites and egg yolks. Mix together the egg yolks, fromage frais, icing sugar, potato starch, vanilla sugar and chopped peach flesh. Beat the egg whites and sugar until stiff peaks form and fold into the batter. Pour into the pie tin. Bake at the centre of the oven at 200 °C for about 15 minutes. Arrange the peach hearts on top of the filling.
Dust with icing sugar just before serving. Serve cold or just warm, with whipped cream or crème fraîche if desired.
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