Fruit Torte Recipe,How To Make Fruit Torte Recipe

Fruit Torte Recipe is easy to make with help of very simple ingredients.This Fruit Torte Recipe gets its zest butter,sugar and vanilla.Here is one of my favorite quick and easy  Fruit Torte Recipe , best recipe of this kind and enjoy cooking.

Fruit Torte Recipe

 

Fruit Torte Recipe
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Fruit Torte Recipe

Fruit Torte Recipe is delicious, tasteful and yammi dish. Fruit Torte Recipe can be made in less than few minutes with the help of very few ingredients which is available at your nearest super market.Fruit Torte Recipe easy to make at your home check below step by step directions of the recipe and enjoy cooking.
Prep Time15 mins
Active Time25 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Yield: 6 people
Calories: 256kcal
Author: Planet Food Geeks

Materials

PASTRY

  • 2 c flour unbleached
  • 1/4 c sugar
  • 1 c butter no margarine unsalt
  • 2 egg yolks

FILLING

  • 4 c fruit fresh canned frozen
  • 1/2 c sugar if fresh fruit is-used
  • 1/4 c water if needed
  • 2 T cornstarch

ALMOND COATING

  • 1 egg white
  • 1 T sugar
  • 1/2 c almonds toasted sliced

TOPPING

  • 2 T sugar
  • 1 t vanilla extract
  • 1 c cream heavy whipped

Instructions

  • CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of a 10-inch spring form pan. 
  • Dough should come 1 1/2 inches up the sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm and light brown.
  • FILLING: Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1 cup.
  • Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly.
  • Carefully remove torte from spring form pan. ALMOND COATING: Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peaches are formed.
  • Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completely cover the sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the fruit. Garnish with sliced toasted almonds, if desired.

Nutrition

Calories: 256kcal
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