CookEat Recipe
Vienna Peach and Wine Meringue Torte
Peach quarters baked with brown sugar and wine in a buttery crust, finished with a lightly browned meringue.
Method
Steps
Step 1
For the proposed crust, rub cold butter into flour, 25 g sugar and salt. Add cold water gradually just until the dough binds; flatten, wrap and chill 30 minutes.
Step 2
Roll to about 3 mm, line a 23 cm pie dish and chill again. Heat oven to 180 °C. Arrange peach quarters closely in the crust, sprinkle with brown sugar and wine.
Step 3
Bake 35–45 minutes until the crust is golden at the rim and peaches are tender with their juices bubbling. Shield the rim if it browns early.
Step 4
Beat pasteurized egg whites to soft peaks and add 100 g sugar gradually until glossy and firm. Spread over the hot baked fruit and return to the oven for about 8–10 minutes until lightly browned. Serve after the filling has settled enough to slice.
Cooked it? Rate it.
Cooked 0 times