Wednesday, December 26, 2007

Fruit Pastry

Fruit Pastry
210g plain/cake flour
210g + 2 tbs castor sugar
100g butter
50g sour cream/yoghurt
1 tsp baking powder
1 tsp vanilla essence
1 tsp lemon/orange peel
3 eggs
500g fresh fruits (apricots, peaches, cherries, plums, orange, pineapple or any other fruit not too juicy)

1.In a strainer place the prepared fruits ( pit removed and cut in not too big pieces) sprinkle them with 2 tbs of sugar.
2.Preheat oven to 180 degrees Celcius.
3.Beat butter, sour cream and sugar together. Add eggs one at a time.
4.Add vanilla and lemon peel, beat well.
5.Add flour and baking powder and mix until everything is smooth.
6.Grease and flour a baking pan ( 7x11inch) or a 9 inch round pan. Pour batter into the baking pan.
7.Place fruits on top (don’t press ).
8.Bake for 60-70 minutes or till top turns golden brown.

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