For the dough
2 cups all-purpose flour (240 g)
3/4 cup cold unsalted butter, cut into small pieces (150 g)
3 tablespoons ice-cold water
For the filling
1/2 cup confectioners' sugar (80 g)
1 tablespoon all-purpose flour
1 cup corn syrup (Karo - 240 ml)
1 tablespoon melted butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cups peaches, sliced in half (180 g)
For the dough
2 cups all-purpose flour (240 g)
3/4 cup cold unsalted butter, cut into small pieces (150 g)
3 tablespoons ice-cold water
For the filling
1/2 cup confectioners' sugar (80 g)
1 tablespoon all-purpose flour
1 cup corn syrup (Karo - 240 ml)
1 tablespoon melted butter
2 eggs
1 teaspoon vanilla extract
1 1/2 cups peaches, sliced in half (180 g)
Preheat the oven to 350°F (medium)
Make the dough: In a large bowl, combine flour and butter
Mix with your fingers until a crumbly texture forms
Add the water and mix lightly with your hands
Shape into a ball with the dough
Wrap in plastic wrap and refrigerate
Make the filling: In a large bowl, using an electric mixer or a whisk, beat all ingredients except peaches until smooth
Add the peaches and mix well. Reserve
Roll out the dough to a thin sheet
Line a 22 cm diameter cake pan with it
Trim the edges
Poke the bottom and sides of the dough with a fork in several places
Line with four overlapping pieces of aluminum foil
Bake in the preheated oven until firm (about 20 minutes)
Remove the foil and bake for another 10 minutes to lightly brown
Keep the oven at 350°F
Fill the dough with the peach mixture
Bake until the filling is firm (about 25 minutes)
Let it cool and serve in the cake pan or, later, wrap in plastic wrap and refrigerate for about an hour before serving
502 calories per slice
Obs.: You can also make the cake on the previous day
Let it cool, wrap in plastic wrap and refrigerate
When ready to serve, bake in the oven
You can also prepare the dough and filling a day ahead, wrap them in plastic wrap and refrigerate
Before serving, assemble and bake the cake according to the recipe.
