Thursday, October 02, 2008

Fruit Pastry

Thanks to a good friend Vi from the US who shared this lovely recipe with us. You could almost use any kind of fruits you can find in your fridge to make this fruit pastry. Fruits like strawberry, raspberry, peach, apricot, kiwi, longan, lychee, prune, grapes, etc etc. In another word, anything that you fancy. Look at mine, I used peach and it turned out so pretty.

Photobucket

Photobucket

Photobucket

Fruit Pastry (recipe by Vi)

1 1/2 cups (210 gr.) flour
140 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 too juicy)

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.

9 comments:

Let's masak said...

Looks good and the recipe seems not very complicated.

I am wondering how the pastry tastes like, cripsy outside and soft inside? Is the texture tasted like cake?

Hugbear said...

Actually its a cake rather than pastry. I guess the recipe name must be translated from some other languages.

Lazyg3r said...

Just made two batched last weekends. Really nice and yum!

Hally said...

Hi Hugbear,

May i know which flour to be used on this recipe?

Thanks

Hugbear said...

Hi Hally, used plain flour or all purpose flour in this recipe.

Evy said...

Hi Hugbear,

Just wondering for the when you mention 1 ts of vanila is it vanila extract or essence? and how do I get the lemon/orange peel? can you we purchase it anywhere?

Hugbear said...

Hi Evy, I used vanilla essence, but if you prefer to use extract, it is ok too.

Hugbear said...

Evy, lemon and orange peel is actually the skin of the lemon and orange. Grate the yellow and orange part only. The white part will be bitter.

Evy said...

Hi Hugbear,

Cool and thanks for the advise.... I'm going to try it soon

Really love your blog and thanks for the sharing all the nice recipe with us :)

Evy

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