Truly a utilitarian
recipe, one that can be adapted to just about any flavor. Try substituting
blueberries and lemon zest, or peaches and a pinch of cinnamon.
The fruit has a wonderful way of finding itself on the bottom, and
this makes a nice brunch addition, or a little something for your
tea or coffee in the morning.
||1 tsp fresh
|1 c flour
||1 c fresh
|1 tsp baking
||2 Tbsp sugar
oven to 350°F.
sugar and butter, then beat for 3 minutes on medium-high speed with
paddle. Add in the flour, baking powder, eggs and zest. Scrape bottom
of mixing bowl, then continue to mix for 2 minutes at medium speed. Turn this
into greased and floured tart pan with removable bottom or cake
pan with removable sides. Sprinkle berries over the top and sprinkle
about 2 T sugar over the berries. Bake until it tests done in center
or until the cake pulls from the side of the pan, about 50 to 60
minutes depending on oven. Let cool for about 10 minutes, and gently
loosen edges. When cooled, lift from the bottom on the tart pan
or simply unmold the cake pan sides. Dust with powdered sugar or
brush with a light glaze.
Recipe adapted from an old Sunset magazine clipping, no date noted.
© 2004-2011 Beach Cuisine®, Inc.
All Rights Reserved.
Pastry & Baking Charts
Confections, Truffles, Candy
Pies, Tarts, Tartlets
Crusts, Shells, Bases
Quick & Yeast Breads
Savory Items for Tea Menus
Index of Recipes
below are in:
& Common Measures
Cream Scoop Measures
Equivalents and Substitutions
Units of Measure