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Preheat oven to 450 F. Sift together flour, baking powder, salt and sugar. Cut in butter until mixture has fine, even crumbs. Add cognac and 3 tablespoons water and work into soft dough. Turn onto lightly floured surface and knead gently 1/2 minute. Roll dough out to rectangular shape, about 1/4-inch thick. Cut four 1-inch strips of dough for top crust. Line an 8x12-inch baking pan with dough, ricotta, one at a time. Add sugar and cornstarch, blending well. Turn into prepared torte shell. Drain peaches. Add almond extract to peaches and stir. Top cheese mixture with peaches. Use remaining strips of dough to make an openwork crust over peaches, placing four twisted strips diagonally across torte. Bake 15 minutes, lower heat to 350 F and continue baking another 30 to 45 minutes. Let cool in oven. |