This German torte is a family recipe handed down for generations. It is kleiner (small) at only 8 or 9 inches but you can always increase the recipe to make a larger one and it can be made in square or rectangular pans even though the recipe calls for a round cake pan.

Mix cold butter, flour, salt, baking powder, and sugar. Cut butter with pastry cutter until very fine and mealy.

If you do not have a pastry cutter, melt the butter and whisk or blend with a fork until moistened. Or for better results: With clean hands, continuously work room softened butter into the dry ingredients by coating it, then pinching and rubbing it between your fingers, and repeating until very fine, mealy.

Place in very lightly buttered 8 or 9 inch round cake pan and press to mold to bottom and sides. Press it in too loosely and it could just crumble apart but if pressed in too firmly it could become so hard that it cracks and breaks when slicing. It will still taste just as good though!

A few finely chopped pecans (about 1 to 1-1/2 tablespoons) may be sprinkled over the crust and lightly pressed into it if desired.

Arrange peach slices decoratively into prepared pie pan. If desired, sprinkle with berries.

Sprinkle peaches with half the white brown sugar. Sprinkle with cinnamon.
Bake for 15 minutes at 350 F degrees.

Meanwhile, whisk together until smooth the remaining sugar, egg and yolk, vanilla and choice of either heavy cream, sour cream, or yogurt.

Pour mixture over peaches and top with a nice arrangement of pecan halves.

You can, if desired, very lightly sprinkle a small pinch of allspice or additional cinnamon over top.

Bake an additional 40 to 50 minutes until a knife inserted into center comes out clean.

Cool at room temperature (so it won’t sweat) before refrigerating to chill.

Chill 2 to 4 hours before serving. May be served with a scoop of vanilla, peach, or butter-pecan ice cream if desired. Or the top can be sprinkled with powdered confectioners’ sugar just before serving.

Be sure to store left overs in refrigerator. Although unless just serving one or two people there probably won’t be any left!

Kleiner Pfirsich Kurchen

German for "Little Peach Torte" this is a family recipe passed down for generations.

Ingredients

Shortbread Crust:

2 cups flour
1/2 cup unsalted butter, cold
1/4 teaspoon baking powder
1/2 tsp salt
2 tablespoons sugar (may use granulated or confectioners'/powdered)

Filling:

3/4 cup sugar plus 1/4 cup brown sugar
6 to 8 fresh peaches, peeled, pitted, sliced
Optional: 1/3 cup fresh berries
1 tsp cinnamon
1 cup sour cream, yogurt, or heavy cream
1 tsp vanilla
1 large egg plus one yolk

Topping:

1/4 cup pecan halves

Instructions

Mix butter, flour, salt, baking powder, and sugar. Cut butter with pastry cutter until very fine and mealy.
Place in lightly buttered 8 or 9 inch round cake pan and press to mold to bottom and sides. If desired, sprinkle with a heaping tablespoon of finely chopped pecans and lightly press into crust.
Arrange peach slices decoratively into prepared pie pan. Sprinkle with berries if desired.
Sprinkle peaches with half the white brown sugar. Sprinkle evenly with cinnamon.
Bake for 15 minutes at 350 F degrees.
Meanwhile, whisk together until smooth the remaining sugar, egg and yolk, vanilla and choice of either heavy cream, sour cream, or yogurt.
Pour mixture over peaches then top with nicely arranged pecan halves. I desired, lightly sprinkle with just a small pinch of additional cinnamon or allspice.
Bake an additional 40 to 50 minutes until a knife inserted into center comes out clean.
Cool at room temperature (so it won't sweat) before refrigerating to chill.
Chill 2 to 4 hours before serving. May be served with vanilla, peach, or butter pecan ice cream if desired. Refrigerate left overs.

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