Almond Peach Torte Recipe
Ingredients
| Flour | 2 1/2 Cup (16 tbs) | |
| Toasted almonds | 1/2 Cup (16 tbs), chopped | |
| Sugar | ||
| Salt | 1/2 Teaspoon | |
| Butter | 3/4 Cup (16 tbs) | |
| Peaches | 3 1/2 Cup (16 tbs), chilled | |
| Whipping cream | 2 Cup (16 tbs) | |
| Almond extract | 1/4 Teaspoon | |
| Crushed pineapple | 1 Cup (16 tbs), chilled | |
Directions
Combine flour, almonds, 1 /3 cup sugar and salt; cut in butter.
Add 1/2 cup cold water gradually; toss with fork until moistened.
Form into ball; divide into 3 parts.
Roll each part to 8-inch circle, 1/8 inch thick; place on baking sheet.
Bake at 375 degrees for 10 minutes or until browned lightly; cool.
Drain peaches.
Reserve 8 peach slices; chop remaining peaches.
Whip cream with 1 /4 cup sugar and almond extract until stiff peaks form; reserve 1 cup.
Drain pineapple.
Fold chopped peaches and pineapple into whipped cream.
Spread half the fruit mixture on pastry circle; top with second circle and remaining fruit mixture.Top with circle; spread with reserved whipped cream.
Garnish with reserved peach slices; chill for 3 hours.
Add 1/2 cup cold water gradually; toss with fork until moistened.
Form into ball; divide into 3 parts.
Roll each part to 8-inch circle, 1/8 inch thick; place on baking sheet.
Bake at 375 degrees for 10 minutes or until browned lightly; cool.
Drain peaches.
Reserve 8 peach slices; chop remaining peaches.
Whip cream with 1 /4 cup sugar and almond extract until stiff peaks form; reserve 1 cup.
Drain pineapple.
Fold chopped peaches and pineapple into whipped cream.
Spread half the fruit mixture on pastry circle; top with second circle and remaining fruit mixture.Top with circle; spread with reserved whipped cream.
Garnish with reserved peach slices; chill for 3 hours.
Chef
