German Peach Tart

Ingredients  

• 200 g  (1 ½ cups minus 1 tablespoon)   wheat flour
• 1 even tsp baking powder
• 125 g  (1/2 cup) sugar
• 1 tsp vanilla extract (or 1 package vanilla sugar)
• 1 egg
• 125 g  (1/2 cup = 1 stick + 1 tbsp) butter or margarine
• 125 g  (1 ½  cups minus 1 tbsp)  ground almond or hazelnut
• a pinch of salt

Preparation

Dough

1. Sift flour and baking powder onto a board. Make a depression in the center and place the egg and sugar in it. 
2. Using a spoon, combine egg, sugar and some of the flour into a thick batter. 
3. Scatter ground almonds and butter or margarine cut into small pieces over batter, cover with the remaining flour. 
4. Then combine all ingredients quickly into a smooth dough using your hands. The idea is to keep the dough as cool as possible so that the butter stays firm. Should the dough be sticky let it rest for a while in a cool place.
5. Take the dough and place it in a 26 cmdiameter spring form pan (ca. 10 inches) and flatten it, pressing down on it and spreading it from the center to the edges of the pan.You need to keep the dough in the bottom of the pan about ¼ inch thick. This will leave enough dough close to the rim so that you can press the dough upwards against the wall of the pan to form a raised edge. 
6. Now take a fork and prick the dough with it all over. This way the dough will stay flat and you will prevent blisters from forming which would make the baked tart very uneven.
7. Preheat oven for 10 minutes and bake the tart for 20 to 25 minutes at 350 degrees F.

Filling

1. Prepare vanilla sauce, using a little bit less than1 cup of milk, 1 heaping tablespoon of sugar and 1 package vanilla sauce powder (from Cost Plus or some Middle Eastern stores carry German products at times) according to package directions. 
2. Cool and spread over bottom of tart shell. You can also use ½ ounce of standard American vanilla pudding, not instant, but the kind you need to boil with the milk.
3. Place sliced peaches (1 jar, Costco, e.g. or canned from grocery store), well drained, slightly overlapping on top of vanilla sauce layer. You can also use cherries, apricots, pears or other fruit like that.
4. If you are able to find the glaze that goes over the fruit layer, prepare it according to the directions and spread over the fruit. It is called Tortenguss (klar) in German or glaze for fresh fruit tarts or cakes, transparent, in English.