FRUIT PASTRY

Source: Imperial Kitchen/ KC


Ingrediant

• 1 1/2 cups (210 gr.) flour
• 1 cup (200 gr.) sugar + 2 tablespoons
• 3/4 stick (100 gr.) butter
• 2 tablespoons (50 gr.) sour cream
• 1 teaspoon baking powder
• 1 teaspoon vanilla
• 1 teaspoon lemon or orange peel
• 3 eggs
• 500 gr. fruits (apricots, peaches, pears, cherries, plums, orange, pineapple, or any other fruit not to juicy)

Method

• In a strainer place the prepared fruits (pit removed and cut in not too big pieces) sprinkle them with 2 tablespoons of sugar.
• Preheat oven to 350 F (180 C).
• Beat butter, sour cream and sugar together. Add eggs one at a time.
• Add flavorings. Flour and baking powder and mix until everything is smooth.
• Butter and flour a baking pan (18x27 cm or 7x11 inch). A round 9 inch will do the same. Place batter in the pan and level nice.
• Place fruits on top (don’t press). Bake for 60-70 minutes. I bake mine 70 minute. But that depends of your oven.
• Let cool on a rack and sprinkle with sugar or not… and serve.