Pie with peaches and marzipan

Preparation steps

• Dough
• Add sugar and vanilla sugar to the softened margarine and beat with a mixer until foamy. Add the egg and beat with a mixer to combine. Add the mileram and whisk to combine. Add the sifted flour little by little, mix with a mixer and finally knead by hand. Wrap the dough in cling film or cellophane, melt and refrigerate for at least 30 minutes.
• While the dough is cooling, prepare the peaches and marzipan.
• Charge
• Peel a squash, grate it and squeeze the juice. Separate from the stone. Cut each half of the peach in half, then each quarter obtained into 4 more thin slices, so that 16 slices are obtained from one whole peach.
• Spread the marzipan with a rolling pin so that a circle with a diameter of about 23 cm is obtained. It can be melted on a silicone base with a fondant roll, or if you don't have a silicone base, cut between two sheets of cellophane with a regular roll. Remove the unevenness with a knife or a plastic spatula / spatula for cutting the dough / fondant so that you get as regular a circle as possible. Excess marzipan to nibble. : D
• Take the dough out of the fridge. Take about 2/3 of the dough for the base, and return the rest to the refrigerator. Coat the tart mold with a dough about 25 cm in diameter, so that the dough spreads with your hands along the bottom of the mold and raises the sides of the dough a little above the edge of the mold. Then flatten both the bottom and sides with a dough roller or cup. Remove the excess with a knife or spatula. Like this. Prick the dough on the bottom with a fork. * I don't have a mold like this so I used a silicone biscuit mold. I raised the dough to a height of 3 cm and removed the unevenness with a plastic fondant spatula. It can also be made in a metal cake mold with movable sides.
• Transfer the marzipan to the bottom of the melted dough by taking the melted marzipan on the cellophane and rolling it over the dough, then carefully peel off the cellophane. If the temperature is very high and the marzipan sticks to the cellophane, put it in the freezer first.
• Spread peach slices over marzipan, sprinkle with brown sugar. Put cinnamon in a tea strainer and lightly sift over the peaches. Do the same with density.
• Take the remaining 1/3 of the dough out of the fridge and spread it in the same way as marzipan (between two sheets of cellophane). Place the mold with the tart over the dough and remove the excess with a knife.
• If desired, cut the dough with a net knife or make several parallel notches with an ordinary knife. Transfer over the peaches in the same way as the marzipan (along with the cellophane, then remove the cellophane; if it sticks, cool briefly in the freezer).
• Beat the egg with a fork, then use a brush to coat the surface of the dough. Sprinkle with almond flakes. Bake at 180 degrees for 40 minutes on a medium rack.
• Removing the tart from the mold Cover the tart with cellophane, then place a tray over it. Together with the mold, turn it upside down, so that the surface of the tart is at the bottom. Remove the mold. Place a serving tray over the bottom of the tart, and turn it together behind the first tray. Remove the first tray and cellophane.
• Cool to room temperature (I left overnight).
• Sprinkle with powdered sugar if desired.
• Pleasant.