Not quite a peach pie

One of my all time favorite dessert recipes from Smitten Kitchen (adapted from Bon Appettit magazine) is the plum-almond torte... mainly because it includes a tasty frangipane filling that never disappoints. Also the pate brisee (sucree?) crust is super easy to make in the food processor.  I like that you can start rolling it right out the processor instead of the usual "refrigerate in a flattened ball before handling for at least an hour" method that so many fussy dough recipes call for these days. Whenever I can cut out a time consuming step I will and with no remorse. Ain't no one got time for multiple refrigerations/ freezes.

I like to adapt this recipe to fit the type of fruit that's in season, or more honestly, the type of fruit that was on sale or that I already have in the fridge that's about to go bad. This time I had a bunch of disappointingly mealy peaches that I wanted to get rid of since we couldn't eat them fresh.  So I made a few mods:

• I used pecans instead of almonds since I had them in the pantry.  Generally I like the almond taste better (it seems more classic) but in a pinch pecans or walnuts work fine
• I reduced the amount of butter in the filling by about 1-2 tablespoons since I ran out of butter (I also had to use salted instead of unsalted, whoops)
• I used peaches instead of plums and added a wee bit of sugar to the cut slices and let them macerate for a bit
• I used bourbon instead of framboise (honestly who has framboise lying around?)
• I didn't add the jelly glaze at the end because I didn't feel like it

As you can see I made a butt-load of mods to this recipe and it still came out great.  Proof that this torte is a keeper.  Try it out and let me know how it goes!

-Amanda