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La Vigne Persimmon Sour Cream Torte • 3
cups sifted all-purpose flour
• 3/4-cup
sugar
• 1-cup
butter or margarine
• 1
egg
• 2
cups shelled walnuts
• 2
cups sour cream
• 1
1/2 cups confectioner sugar
• 1
tsp. vanilla extract
Preheat
oven at 350 degrees. Mix flour and sugar
together in mixing bowl. Work in butter
with a pastry blender or two knives until
mixture looks mealy. Stir in unbeaten egg.
Mix with your hands until the dough holds
together. Divide dough into 7 equal parts.
Roll each part into a 9-inch circle on a lightly floured cookie sheet. Bake
10 to 12 minutes or until the edges begin
to brown lightly. Cool and remove from
cookie sheet with a spatula.
Now
make the filling:
Chop the walnuts very fine Mix walnuts, La Vigne Persimmon Puree, sour cream, confectioner sugar, and vanilla. Spread layers of baked torte with filling, then pile layers on top of each other. Sprinkle top with additional confectioners sugar. (Decorate with candies if desired) Let torte mellow in the refrigerator for 5 hours or longer if you wish. Cut into wedges and serve.
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