Summer Fruit Torte

Photo: Summer Fruit Torte
Summer Fruit Torte recipe from Down to Earth Organic and Natural.
Yield
6-8 Servings
Vegan
Nut-Free
Soy-Free
Desserts
Ingredients
  • 1½ cups all-purpose flour
  • 4-ounces butter or vegan butter, chopped
  • ½ cup powdered sugar + more for garnish
  • ¼ cup lemon juice
  • 3 cups sliced seasonal fruit such as: peaches, apples, nectarines or raspberries
  • 3 tablespoons sugar
  • 1 teaspoon lemon zest
  • ½ teaspoon cinnamon
  • Whipped cream
Instructions
  1. Preheat oven to 350°.
  2. Place flour, butter and powdered sugar in a food processor. Process for 15 seconds or until fine and crumbly.
  3. Add juice slowly through the feed tube and process briefly until the mixture comes together. Use more or less juice, depending on your dough.
  4. Turn dough out onto a sheet of parchment paper and press together until smooth. Roll out to a circle about 12” in diameter and cover with plastic wrap. Refrigerate for 10 minutes.
  5. Place sliced fruit in a large bowl and sprinkle with sugar, lemon zest and cinnamon. Gently toss to coat.
  6. Place dough round onto a cookie sheet. Pile fruit mixture into an 8" circle in the center of the dough. Fold pastry edges over the filling, leaving the center of the fruit uncovered.
  7. Bake for 30-35 minutes or until golden brown. Dust the top with powdered sugar. Serve with a dollop of whipped cream. Enjoy!