Best Peach Torte Recipes

PEACH AND CREAM CHEESE TORTE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• To make the crust, mix butter, 1/3 cup sugar, flour, pecans and 1/2 teaspoon vanilla extract in a bowl. Press into the bottom of a 10-inch pie plate.
• Bake the crust in preheated oven for 5 minutes. Remove and allow to cool.
• Meanwhile, beat the cream cheese, egg, almond extract, 1/4 cup sugar, and 1/2 teaspoon vanilla extract in a bowl until smooth. Gently fold the peach slices into the cream cheese mixture. Spread the filling over the cooled crust. Sprinkle the cinnamon over the top.
• Bake in preheated oven for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) and continue to cook for 20 to 25 minutes more.

FROZEN PEACH TORTE WITH ALMOND CRUST

Steps:

• Preheat oven to 375°F. Coarsely chop nuts with brown sugar, flour and salt in processor. Add butter; process until nuts are finely chopped. Press half of mixture over bottom of 9-inch diameter spring-form pan with 2 3/4-inch-high sides. Press remaining half of mixture over bottom of 9-inch-diameter cake pan. Bake until crusts are golden, about 20 minutes. Transfer to racks; cool completely. Break crust in cake pan into crumbs.
• Place 1 tablespoon water in small bowl. Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes. Whisk yolks, sugar, kirsch and 3 tablespoons water in medium metal bowl until blended. Set bowl over saucepan of simmering water; whisk constantly until mixture registers 160° on candy thermometer, about 4 minutes. Remove bowl from over water. Add gelatin, then white chocolate and whisk until gelatin dissolves and chocolate melts. Let stand until mixture is cool but not set, whisking occasionally, about 10 minutes. Beat cream in large bowl until soft peaks form. Fold yolk mixture into cream.
• Spread 1/3 of mousse over crust in springform pan. Sprinkle half of chopped peaches over. Sprinkle half of crumbs over peaches. Drop 1/3 of mousse by tablespoonfuls over peaches, spacing evenly. Spread mousse carefully over, covering crumbs. Sprinkle with remaining chopped peaches and crumbs. Carefully spread remaining mousse evenly over. Cover and freeze overnight. (Can be made 3 days ahead. keep frozen.)
• Mix peach slices and powdered sugar in medium bowl. Let stand 15 minutes. Using knife, cut around pan sides to loosen torte. Release pan sides; transfer torte to platter. Arrange peaches in concentric circles atop torte. Let stand at room temperature 30 minutes and serve.

FRESH PEACH TORTE

Steps:

• Combine flour and salt.
• Cut in butter.
• Stir in sour cream.
• Press into bottom of a springform pan.
• Bake 20 minutes at 375 degrees F.
• Arrange peaches over base when it is ready.
• Pour mixed topping ingredients over peaches and return to oven.
• Bake 60 minutes at 375 degrees F.

PEACH TORTE

Steps:

• Grease a 13 X 9 pan. Preheat oven to 350°F.
• Beat sugar with oil until thoroughly incorporated. Beat in eggs, one at a time. Add juice and vanilla extract.
• In a separate bowl, combine flour with baking powder and salt. Add to sugar mixture, and stir.
• Pour into prepared pan. Press peaches into batter in 3 rows - about 12 slices per row. Bake about 45 minutes, or until cake tests done.

BARB'S FRESH PEACH TORTE

Steps:

• Set aside 1/2 cups of graham cracker crumbs. Add melted butter and sugar to the rest of the graham cracker crumbs and press into an 8-inch square baking pan.
• Chop peaches.
• Heat marshmallow until soft over double boiler and mix in peaches. Remove from heat and stir in cool whip.
• Pour into lined pan.
• Top with the reserved 1/2 cups graham cracker crumbs.
• Chill about 2 hours.

PEACH TORTE

Steps:

• Mix all the crust ingredients with a pastry blender until a crumb type mixture is formed, turn into a greased 9x9x2 inch pan. Press crumbs firmly into the bottom and sides. Bake at 375 for 20 minutes until golden. Arrange the fruit slices in rows over the crust. Beat the egg yolks, add the sour cream, sugar, salt and flour. Blend well. Pour over the fruit slices. Bake at 375 for 35 to 40 minutes.

PEACH GRAHAM UPSIDE DOWN TORTE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place 1 tablespoon of the butter or margarine in a 9 inch round cake pan and place in oven to melt. Once the butter or margarine has melted remove the pan from the oven and stir the brown sugar into the melted butter or margarine. Spread to coat the bottom of the pan evenly. Arrange the peach slices in the pan and set aside.
• Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form. Set aside.
• Cream the remaining 8 tablespoons of the butter or margarine with the white sugar. Beat in the egg yolks, then the milk and the vanilla extract.
• Stir the graham cracker crumbs, baking powder, and salt together. Beat the graham cracker mixture into the egg yolk mixture. Gently fold the beaten egg whites into the batter. Pour the batter into the prepared pan, over the top of the peaches.
• Bake at 375 degrees F (190 degrees C) for 40 minutes. Remove cake from oven and immediately invert the cake upside down onto a large plate. Because this cake is so moist, it should be stored in the refrigerator. Makes about 8 servings.

PEACH MELBA PUDDING TORTE

Steps:

• Place 20 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom of 9-inch springform pan. Split remaining 5 cookies in half; set aside.
• Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Gently stir in whipped topping. Add peaches and all but 10 of the raspberries.
• Refrigerate 4 hours or overnight. Loosen torte from side of pan; remove side of pan. Arrange split cookies evenly around edge of torte. Top with reserved raspberries. Cut into 10 slices to serve. Store leftover torte in refrigerator.

FROZEN PEACH TORTE WITH ALMOND CRUST

Steps:

• Preheat oven to 375 degrees.
• Coarsely chop nuts with brown sugar, flour and salt in processor.
• Add butter; process until nuts are finely chopped.
• Press half of mixture over bottom of 9-inch diameter springform pan with 2 3/4-inch-high sides.
• Press remaining half of mixture over bottom of 9-inch-diameter cake pan.
• Bake until crusts are golden, about 20 minutes.
• Transfer to racks; cool completely.
• Break the crust in the cake pan into crumbs.
• Leave the one in the springform pan as is.
• Place 1 tablespoon water in small bowl.
• Sprinkle gelatin over; let stand until gelatin softens, about 10 minutes.
• Whisk yolks, sugar, kirsch and 3 tablespoons water in medium metal bowl until blended.
• Set bowl over saucepan of simmering water; whisk constantly until mixture registers 160 degrees on candy thermometer, about 4 minutes.
• Remove bowl from over water.
• Add gelatin, then white chocolate and whisk until gelatin dissolves and chocolate melts.
• Let stand until mixture is cool but not set, whisking occasionally, about 10 minutes.
• Beat cream in large bowl until soft peaks form.
• Fold yolk mixture into cream.
• Spread 1/3 of mousse over crust in springform pan.
• Sprinkle half of chopped peaches over.
• Sprinkle half of crumbs over peaches.
• Drop 1/3 of mousse by tablespoonfuls over peaches, spacing evenly.
• Spread mousse carefully over, covering crumbs.
• Sprinkle with remaining chopped peaches and crumbs.
• Carefully spread remaining mousse evenly over.
• Cover and freeze overnight.
• Can be made 3 days ahead, keep frozen.
• Mix peach slices and powdered sugar in medium bowl.
• Let stand 15 minutes.
• Using knife, cut around pan sides to loosen torte.
• Release pan sides; transfer torte to platter.
• Arrange peaches in concentric circles atop torte.
• Let stand at room temperature 30 minutes and serve.
• Option: Finely chop some peaches with the skin on, add some powdered sugar and press it around the circumference of the torte to give it a different look!