Butter Torte (German)

Ingredients

• make a good pastry with butter
• some fine peaches
• caster sugar
• the kernels of the fruit

Method

1. 1

   Roll out butter pastry, layer it in a baking tin, and add a second layer.

2. 2

   Cut a third layer for the center.

3. 3

   Crush half the peaches with sugar, spread over the tart, and arrange the rest on top.

4. 4

   Bake for 30 minutes.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 101. The excerpt below is the record exactly as published.

Butter Torte (German). — This has nothing much to do with its name ; simply make a good pastry with butter, roll it out, and spread it on a suitable baking tin of the required size. Over this place another layer of pastry, but allow the lower one to exceed the upper one all round by the width of two fingers. Boll out a third layer a little smaller still, and cut out the centre so as to make a space for the fruit which has to occupy the centre. Have ready some fine peaches, stoned and cut in half ; crush one half of these with some caster sugar, and spread them over the middle of the tart, sprinkling the edges with pounded sugar; bake this tart for half an hour in medium heat. Meantime, stew the rest of the peaches in some sugar, arrange them according to taste all over the tart, and over the whole place the kernels of the fruit

Cook this with the app: pantry check, scaling, and the assistant.