Cream Filling
Half cup of butter
Half cup of vanilla pudding
One cup of corn syrup (Karo)
Half cup of milk
Half cup of chopped peaches
Four eggs
A pinch of salt
Dough
Two cups of all-purpose flour
Two-thirds cup of cold unsalted butter, cut into small pieces
Six tablespoons of chilled water
To decorate
Peach halves
Optional
Cake pan diameter: 22 cm
Cream Filling
Half cup of butter
Half cup of vanilla pudding
One cup of corn syrup (Karo)
Half cup of milk
Half cup of chopped peaches
Four eggs
A pinch of salt
Dough
Two cups of all-purpose flour
Two-thirds cup of cold unsalted butter, cut into small pieces
Six tablespoons of chilled water
To decorate
Peach halves
Optional
Cake pan diameter: 22 cm
Bake the oven at medium temperature
Cream Filling
In a stand mixer, beat the butter with the vanilla pudding until smooth
Add the remaining ingredients and mix well
Dough
In a bowl, combine flour and cold unsalted butter
Mix with your hands until a crumbly mixture forms
Add the water and knead by hand
Shape into a ball
With a rolling pin, roll out the dough to a thin layer
Line the cake pan and trim the edges
Poke the dough with a fork
Cover with double-layered aluminum foil
Bake until firm (about 20 minutes)
Remove from oven and discard foil
Continue baking until lightly browned (about 10 minutes)
Filling the dough with the reserved mixture
Bake until the filling is firm (about 30 minutes)
Let it cool, then remove from pan
Decorate with peach halves
If desired, serve with whipped cream.
