Here’s a quick and easy confection that lends itself to any fruit combination you might desire. We decided to use pears and cranberries for a delicious autumn torte. (p. 191)

RECIPE LINK

We at Patisserie Chezbonneau decided to use Golden apples instead of pears, and then added 1/2 cup blueberries with the cranberries (because I needed to use them up).

So, starting with this,

and this,

and this.

It all progressed to this,

then this,

then finally, this.

Or rather like

Aunt Daisy’s Fresh Fruit Torte is perfect for a snack with tea or coffee. It could play a wonderful role at a proper Tea. I prepared this one as part of a Thanksgiving meal with friends. Most of it was eaten, but the competition with Pumpkin and Pecan Pie was tough.

DETOUR: The author’s note at the top of page 191 mentions that any fruit combination could work fine with this torte. I had handy three well-known fall fruits that are often found together – apples, cranberries, and blueberries. I took the liberty of mixing a portion of the fruit into the batter (as with the Blueberry Coffee Cake) and added a clump of blueberries in the center on top. I probably should not have put the clump of blueberries on top as it created a too-moist spot that required more bake time. I would repeat that part. SUCCESS? Yes, I believe so.