Pawaru-Grahmata

№ 5IX. nodaļa

Torte no prišiem aprikoziem, virsikiem un cvečiem

Apricot, peach or plum tart

  • Serves 6
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Torte no prischeem Aprikoseem, Wirsikeem un Zwetscheem.

Modernizētslpp. 366 · PDF 380
6 porcijas

The book gives no quantities; the amounts below are ours.

Method

5 soļi
  1. Cut a small cross in the base of each fruit, drop them into boiling water for 20–40 seconds, cool in cold water and slip off the skins. Halve them and take out the stones; cut peaches into quarters.
  2. Heat the oven to 200 °C. Roll out two thirds of the pastry 3–4 mm thick and line a 24 cm tart tin. Sprinkle the base with the crumbs, which soak up the juice.
  3. Arrange the fruit on it, cut side down and rounded side up. Mix the sugar, cinnamon and zest and sprinkle over.
  4. Roll out the rest of the pastry 2–3 mm thick and cut it into a decorated lid or strips for a lattice. Lay it over the fruit, stick it to the edge with a little water and crimp the edge all round. Brush with beaten egg.
  5. Bake for 15 minutes, then turn the oven down to 180 °C and bake for another 25–30 minutes, until golden and bubbling. Cool for 20 minutes before cutting.

Notes

What the book says vs. what we added

the book has the fruit skinned, halved and stoned, laid round side up on a base of fine puff pastry in a tortu panna, sprinkled with sugar, cinnamon and grated lemon peel, covered with a decorated lid or strips, the edge crimped all round, and baked slowly. The quantities, the crumbs under the fruit, the egg glaze, temperatures and times are ours.

Fruit

the book's virsiki are peaches (German Pfirsiche) and cveči plums (German Zwetschen, the oval damson-type plum). Plum skins don't always come off easily after blanching; they can be left on.

Other fruit

the book's next recipe, 09-006, makes cherry and currant tortes "as said before", that is, like this one.

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