This recipe is based on a very famous fruit torte created by Marian Burros. I love to emphasize the delicious, buttery, soft but crunchy batter. I love this the most with blueberries and I also love it with apples. You can make this with any fruit. My son, David, made this almost every week for breakfast one summer. Nobody complained!
1 cup granulated sugar
1/2 cup butter
1 cup flour, sifted
1 teaspoon baking powder
2 eggs
Fruit: 1 pint blueberries, sliced apples, sliced peaches, etc.
lemon juice, optional
cinnamon, optional
9" spring form pan
Melt butter and combine with sugar. Add flour and baking powder and stir to combine. Add eggs and stir to combine. Place in spring form pan. Add fruit to cover almost the entire top surface, leaving a very thin edge like a pizza crust. The fruit should be very thick and can sit above the tart batter. It will sink in as it cooks. Sprinkle with lemon juice, cinnamon and sugar, if desired. Sprinkle with a bit of flour if the fruit is very juicy. Bake for one hour.
Delicious served with vanilla ice cream or whipped cream. Best slightly warm. Refresh in oven, if desired (200 F for 30 minutes).
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