Kitchen Gadget Girl Cooks

Summer is here! And I can see peaches at our local farmer’s market. Life is once again good.

I found this old recipe in my box, from my paternal Grandmother. It was typed on a small sheet of writing paper on my Grandmother’s typewriter, which wrote everything in cursive. And the date is August 1971, a perfect summer month for peaches.

With July 4th right around the corner, I thought this would make a perfect dish to bring to a potluck BBQ. Ooh, maybe that is what I will make for our neighborhood TGIF!

Peach Torte

Crust

• 1 1/2 cups flour
• 1/2 cup butter
• 2 Tablespoons sugar
• 1/2 teaspoon salt
• 2 egg yolks
• 2 Tablespoons milk

Sift dry ingredients and cut in butter as in a pie dough. Beat egg yolks and milk together and add to dry ingredients. Form into a ball. Pat into an 8×11″ pan or spring mold form. Fill with peaches and pour custard over all.

Custard

• 2 egg yolks, beaten
• 1 cup half-and-half, scalded
• 1 1/2 Tablespoons cornstarch
• 1 cup of sugar
• 1/4 teaspoon salt
• 1 teaspoon almond extract
• 10 ripe peaches
• 1 cup slivered almonds (optional)

Beat egg yolks and add cream and mix. Mix cornstarch, sugar and salt. Add to cream mixture and mix well. Add in almond extract. Slice peaches and place into pan with crust. Pour custard over the top. Bake 350F for one hour.

For more vintage recipes, check out Joy of Desserts.

Editor’s note: I made this torte on Friday, July 3rd, with mixed results. The peaches were very juicy, and I don’t think the custard was cooked long enough. Unmolding it from the springform pan looked like a recipe for disaster. However, the peaches and cream together were nice, and it was even better chilled. Next time, I might try a variation on this Cherry Torte recipe, or perhaps this Blackberry Custard Torte recipe.