Peach & Apricot Torta

There’s no denying the heat this summer in Italy ! But we sure love all the scrumptious fresh fruit this heat has brought us. We just can’t help ourselves from going and picking up fresh produce daily at the open air market. This fruit is out of this world, tastes better than eating candy ! So needless to say, our summer fruit needs no help in the taste department, and quite frankly fresh summer produce just tastes better “al naturale”, but if you’re looking for an extra sweet to combine with your farmer’s market finds, here’s a real quick recipe!

Ingredients

Peaches

Apricots

Sfoglia

White chocolate

Armaretti cookies

Sugar

Egg

img_4101Instructions

1. Place he sfoglia on a cooking tray, poke holes into it with a fork, cook in oven with pie weights for 4 minutes at 160C.

2. While the pie crust cooks, melt the white chocolate in bagnomaria style. Take pie crust out – making sure the pie crust base is well cooked and spread melted while chocolate over dough.

3. Cut apricots and peaches into fourths and layer them evenly over the white chocolate. Sprinkle sugar over top of fruit. Use a half cup of crushed Armaretti cookies and sprinkle over top. Whisk one egg and spread over crust.

4. Place in oven for 20 minutes at 165C. Serve warm with a dollop of cream gelato !

EAT BENE 

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