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Greg Patent: Peach torte offers variety of textures in 1 slice | Food and Cooking | missoulian.com

Date Added: 5/19/2017    Source: missoulian.com

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Ingredients
  • 2 pounds firm, ripe freestone peaches, peeled, halved and pitted
  • 2 tablespoons sugar
  • Torte Batter
  • 1 cup unbleached all-purpose flour (5 ounces, measured by dipping the dry measure into flour container, filling to overflowing, and sweeping off the excess)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup sugar
  • 2 large eggs
  • Topping
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

View the full recipe at missoulian.com

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