Last week a lady gave me two fresh peaches at the Guelph Market. They were sweet and juicy and utterly delicious. Now I am thinking about peach desserts!
I like to make this peach torte at least once each summer – the shortbread crust is better than pie pastry. The trick is to have enough ripe peaches at the same time out of one basket to make something. Let the peaches ripen at room temperature, then put them into the fridge to hold until you have enough to make this dessert.
- 2 cups flour
- 1/2 cup icing sugar
- 3/4 cup butter, softened
- 2 eggs
- 1-1/2 cups white sugar
- 1/2 tsp. vanilla
- 3/4 tsp. baking powder
- 1/4 cup flour
- 1/4 tsp. salt
- 4 cups peaches, peeled & sliced
For base, mix ingredients until crumbly.
Press into a 9×13” pan. Bake at 350º F for 18-20 minutes.
For topping, beat eggs and sugar until light. Add vanilla, flour, baking powder and salt.
Mix on low speed until smooth.
Fold peaches into egg mixture.
Pour on shortbread crust. (Crust does not need to be cold.)
Bake for 40 minutes or until edges are golden and filling appears set.
May be eaten warm or cold.
Serves 12 people.