Peach Torte

This week I've shared my passion for peaches with a few of my favorite peach recipes .  This next recipe for Peach Torte is one you will savor.  Courtesy of my very own Grandmother Snedigar, this fresh peach filling is perfect for tarts and pies.  I like my peaches just a touch tart for this recipe.  The combination of the tart peaches, sweet filling and nutty, crunchy torte shell is light and delish.

Peach Torte

3 eggs white

1 tsp. vanilla

1 c pecans

1 tsp. baking powder

dash of salt

3/4 c sugar

1/2 c soda crackers, crushed

Peach Filling

2 quarts plus 1 c peaches

2/3 cup cornstarch

1tsp. yellow food coloring

1.5 c water

2 c sugar

1 Tb. lemon juice

1. Add sugar to egg whites and beat with electric mixer until stiff.  Gradually add sugar while beating, then add vanilla.  

2. Mix pecans, cracker crumbs and baking powder in a separate bowl.  Fold into egg whites. 

If you use a food processor or kitchen knife to chop your nuts, onions, garlic etc.  Try this chopper, it is absolutely wonderful.  I found a few on Amazon, but William Sanoma sells the best one.  I love this chopper because it is small, easy to clean and sharp enough to chop your heart's desire.   This is the perfect gift for your baker friend or family member.

3. Spread egg white mixture onto well-greased pie dish.  Bake in oven at 300 degrees for 40 minutes.  Remove and let cool.  

I made individual tortes using large cupcake tins and baked for 20 minutes... I think, sorry I can't remember, just keep an eye on them so they don't burn.  The small tortes were just as delicious, but would not hold up if set out on a cake stand.   The filling is likely to drip down the sides if you use the cupcake tins instead of a pie dish.  Next time I'll try a few baking cups like these from TomKat.  I love individually portioned desserts, they always taste just a bit more delicious than a slice of cake or pie.  I keep telling the man that cupcakes are not a fad, but he insists the cupcake fiasco is only temporary.  

4. In a medium saucepan, combine sugar and cornstarch.  Add about 1/4 cup of water to

 sugar/ cornstarch mixture and stir until smooth.  

5. Add remaining water and 1 cup peaches.  Heat on medium-high stirring constantly until thick and glossy.  Remove stir in lemon juice and food coloring. 

6. While mixture cools, slice remaining peaches.  Spoon a small portion of the filling into the baked torte shell, just until covered (not thickly).  Place peaches in torte shell.  Top with glaze, then chill before serving.

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