Peach Torta

Name: Peach Torta
Yield: 8
Ingredients: For the dough; 1 1/2 cup all-purpose flour; 1 1/2 tablespoon sugar; 1 pinch of salt; 5 tablespoons and 1 teaspoon unsalted butter, chilled; 1 egg lightly beaten with 2 tablespoons brandy (optional); For the filling; 3/4 cup sugar; 600g peaches (4 medium-sized), pitless, peeled, and sliced into thin wedges; 3 eggs; 1 cup heavy cream; 1 tablespoon grated lemon zest; 2 tablespoons lemon juice; 3 tablespoons melted unsalted butter; 1/4 cup brandy; For decorating; 2 tablespoons unsalted butter; 2 peaches, pitless and peeled, sliced into thin wedges; 1 tablespoon sugar; 2 tablespoons brandy; Lemon zest strips (optional); Ground cinnamon (optional)

1
For the dough
2
1 1/2 cup all-purpose flour
3
1 1/2 tablespoon sugar
4
1 pinch of salt
5
5 tablespoons and 1 teaspoon unsalted butter, chilled
6
1 egg lightly beaten with 2 tablespoons brandy (optional)
7
For the filling
8
3/4 cup sugar
9
600g peaches (4 medium-sized), pitless, peeled, and sliced into thin wedges
10
3 eggs
11
1 cup heavy cream
12
1 tablespoon grated lemon zest
13
2 tablespoons lemon juice
14
3 tablespoons melted unsalted butter
15
1/4 cup brandy
16
For decorating
17
2 tablespoons unsalted butter
18
2 peaches, pitless and peeled, sliced into thin wedges
19
1 tablespoon sugar
20
2 tablespoons brandy
21
Lemon zest strips (optional)
22
Ground cinnamon (optional)

Ingredients

1
For the dough
2
1 1/2 cup all-purpose flour
3
1 1/2 tablespoon sugar
4
1 pinch of salt
5
5 tablespoons and 1 teaspoon unsalted butter, chilled
6
1 egg lightly beaten with 2 tablespoons brandy (optional)
7
For the filling
8
3/4 cup sugar
9
600g peaches (4 medium-sized), pitless, peeled, and sliced into thin wedges
10
3 eggs
11
1 cup heavy cream
12
1 tablespoon grated lemon zest
13
2 tablespoons lemon juice
14
3 tablespoons melted unsalted butter
15
1/4 cup brandy
16
For decorating
17
2 tablespoons unsalted butter
18
2 peaches, pitless and peeled, sliced into thin wedges
19
1 tablespoon sugar
20
2 tablespoons brandy
21
Lemon zest strips (optional)
22
Ground cinnamon (optional)

Directions

1
In a medium bowl, mix together the flour, sugar, and salt
2
Cut in the butter until it resembles coarse crumbs
3
Gradually add the egg, mixing with a fork until the dough comes together
4
If necessary, add a few drops of water
5
Shape the dough into a 15cm diameter disk
6
Wrap in plastic wrap and refrigerate for at least 1 hour
7
Prepare the filling: In a large skillet, dissolve the sugar with 1/4 cup water over low heat
8
Add the peaches, increase the heat, and simmer until the fruit is tender
9
In a separate bowl, beat the eggs until they foam
10
Combine the cream, lemon zest, lemon juice, melted butter, brandy, and peach puree
11
Place the tart shell on a baking sheet, spread the filling, and bake for an additional 30 minutes or until set
12
Decorate the torta: In a small skillet, melt the butter, add sliced peaches, and sprinkle with sugar
13
Fry until the fruit is lightly caramelized and tender
14
Pour the brandy into a shell and ignite over low heat
15
Let it burn until the flame goes out
16
Let it cool before serving.