Cyril Lignac prepared a delicate recipe in his September 3 edition of Tous en cuisine on M6. The chef offered his interpretation of the fine peach pie. While his guest involved his entire neighborhood in the making of his pie, the team managed to deliver a very tasty recipe.
Cyril Lignac and his sidekick Jérôme Anthony have welcomed Panayotis Pascot for the September 3 edition of All in the kitchen, on M6. Live from his kitchen, the chef adored by the French showed how to make a thin peach pie … Or with mirabelle plums according to taste! While Panayotis Pascot had some difficulty finding his pie dish, that didn't stop the happy company from delivering a recipe full of flavor, yet delicacy, thanks to unexpected ingredients. Explanations.
To make this fine peach tart recipe, Cyril Lignac style, you will need of the following ingredients:
- 4 yellow peaches (or plum, mirabelle plums, figs …)
- 3 pastry sheets
- 50g + 25g of melted butter
- 80g of tapioca
- 2 tablespoons of honey
- 50g pistachios
Step 1: The pie shell
Start by preheating the oven to 180 ° C. Take a pastry sheet and butter it completely, making sure to soak it well. Do the same with two other sheets that you are going to superimpose. Also butter the pie pan, in which you will then spread the leaves. The base of the dough will thus be very crisp, which changes short or puff pastry.
Step 2: the garnish
Add raw tapioca to the pastry sheets. Then place the peaches cut into slices on top. They will sponge up the tapioca, which will prevent the juice from soaking the brick pastry sheets, and thus keep their crispy appearance. Apricot, plums, figs, mirabelle plums … You can replace the peaches with the juicy summer fruit of your choice. Take care to place the peaches in a circular fashion, for an even more gourmet finish. Cover everything with butter, then honey before baking your tart at 180 ° C for 20 minutes. Good tasting.
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