Charlotte with peaches
8 servings
30 minutes
Peach charlotte is a delicate and fragrant pie that comes from European cuisine. The history of charlotte dates back to classic desserts created in the 18th century and is traditionally made with apples. However, peaches add juiciness and a special sweetness to this version, making the pastry more refined. The fluffy vanilla-scented dough pairs wonderfully with caramelized peach pieces, creating a harmony of flavors. This dessert is perfect for cozy family tea times or festive dinners, and its lightness makes it versatile—it's good both warm and chilled. Charlotte is easy to prepare, and its airy texture and fruity freshness leave a pleasant aftertaste that makes you enjoy every bite.
1
Cut the washed peaches into pieces or fan them out, sprinkle with sugar, and place in the refrigerator.
- Peaches: 4 pieces
- Sugar: 1 glass
2
Beat the yolks with 0.5 cup of sugar, vanilla sugar, and 2 tablespoons of water. Also beat the egg whites with 0.5 cup of sugar and salt. Gently combine the yolks and whites, add the sifted flour, baking powder, and mix carefully with a spatula.
- Chicken egg: 3 pieces
- Sugar: 1 glass
- Vanilla sugar: 40 g
- Water: 2 tablespoons
- Salt: pinch
- Wheat flour: 1 glass
- Baking powder: 0.5 teaspoon
3
Preheat the oven to 200 degrees.
4
Grease the pan with oil, place the peaches at the bottom, and pour the batter over them. Bake for 20 minutes at 200 degrees, then reduce the heat to minimum and bake for another 10 minutes. To check for doneness, insert a skewer or toothpick into the pie - it should come out dry. Remove the pie and let it cool.
- Butter: 15 g