Ingredients
1/2 cup (1 stick) butter, softened
Sugar
Vanilla extract
3/4 cup all-purpose flour
2/3 cup finely chopped pecans
1 8-ounce package cream cheese, softened
1 egg
1/2 teaspoon cinnamon
1 29-ounce can sliced peaches, well drained (or 3 fresh peaches sliced thin)
1/4 cup raw sugar; for garnish
Preparation
In a large bowl with mixer at medium speed, beat butter, 1/3 cup sugar and 1/4 teaspoon vanilla until well blended. Gradually add flour and continue beating until mixture is well combined; stir in pecans. With lightly floured hands, press mixture into bottom and 1 inch up sides of a 10-inch spring-form pan or tart pan (press mixture up the sides first, then spread evenly over the bottom). In a small bowl with mixer at medium speed, beat cream cheese and 1/4 cup sugar just until smooth. Beat in egg and 1/2 teaspoon vanilla just until well blended; pour mixture into lined pan. Preheat oven to 450° Fahrenheit. In a large bowl, combine 1 teaspoon sugar and cinnamon. Add peach slices and toss gently; arrange on top of cream cheese mixture in overlapping concentric circles. Sprinkle with the raw sugar. Bake 10 minutes; reduce oven temperature to 400° Fahrenheit and bake 25 minutes more. Cool torte in pan for 20 minutes; remove sides of pan; refrigerate.
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