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Peach, Raspberry and Almond Torte

This is a great dessert I adapted from a similar item served at the Greenbrier Resort in West Virginia. (They host a food writer’s conference every year, which is why I was there.) All of the fruits needed are in season right now, but other fruits can be substituted in their seasons. It’s It’s terrific as is, with a zabaglione or custard sauce, or with ice cream.
PEACH2

  • 1 cup self-rising flour
  • 1/2 tsp. salt
  • 1 tsp. cinnamon
  • 1/8 tsp. nutmeg
  • 1 1/2 sticks butter, softened
  • 3/4 cup sugar
  • 1 egg
  • 1 1/4 cups finely ground blanched, skinned almonds
  • 2 fresh, ripe peaches, sliced
  • 1 cup fresh raspberries, blackberries, blueberries, or sliced strawberries

Preheat oven to 350ยบ

RASPBER31. Butter a 9-inch springform pan. Fit the bottom with a parchment paper circle. Butter and flour the sides.

2. Mix flour, salt, cinnamon and nutmeg in a small bowl.

3. In a metal bowl, beat the butter with an electric mixer until pale in color and fluffy. Add sugar to butter, and cream for three more minutes. Scrape down the sides of the bowl. Add egg and beat in completely.

4. Stir the almonds and then the flour mixture into the butter-and-egg mixture with a wooden spoon. The batter should be very stiff.

5. Spread half of the batter onto the bottom of the springform pan. Arrange peach slices on top, and cover with raspberries. (Use your creativity for other fruits.) Then plop the remaining dough atop the fruit. (There’s really no way to spread this; just put it down in spoonfuls.)

6. Bake 45 to 55 minutes until golden brown, and the sides of the torte are pulling away from the pan. Cool ten minutes. Remove the sides of the pan and allow to cool completely.

Serves eight.

2 Readers Commented

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  1. JP on June 26, 2015

    I don’t listen to your show often but happened to catch the tail end of comment you had to do with Pat Gallagher opening a second place on the North Shore. For what ever reason a numbered name of a restaurant seems to bug you. I am just not sure why you had to go as far as” Death” as a comment for a place that hasn’t even opened its doors as of yet. I guess this means that there is probably no reason for you to even darken the restaurants doors since you have already closed it?

    • Tom Fitzmorris on June 27, 2015

      It doesn’t bug me that some restaurants choose to use numbers instead of names. I know from covering the restaurant scene for 42 years that only a very small percentage of number-named restaurant survived long term. I also know why this is: when people ask me about those restaurants, they almost never remember the number!

      I advise restaurants against this idea so they will be successful. Pat Gallagher is a great restaurateur–one of the two or three best in St. Tammany–but if he goes with that number-name he runs the risk of not doing as well as if he used a real name. I would much prefer a Pat Gallagher restaurant that lasts a long time to one that doesn’t. You may question my observation, but remember where you heard it.

      Tastefully yours,
      Tom Fitzmorris

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