#47 Aunt Daisy’s Fresh Fruit Torte, p. 191

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)


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.Unknown

It all progressed to this,


then this,


then finally, this.


Or rather like

Aunt Daisy’s Fresh Fruit Torte sharing space with a square of Peanut Butter Fudge Brownie (recipe #48).

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.

Borrowed, Blue, Old, and New

Nope. Not a wedding. Just more baking.

Three things directed my baking this morning: 1) My son asked for corn muffins – which I enjoyed making them for him, 2) I had NO white, all-purpose flour in the house, 3) I had lots of blueberries. It was time to do something old yet new – improvise recipes I’d already baked with a variety of flours THAT I WAS DYING TO USE FOR A LONG TIME!!! Something blue – those blueberries. Something borrowed? Not sure. Can you help me on that one. Of course all the recipes are borrowed — except this morning’s flour choice issues.

I must admit — I HAD FUN NOT FOLLOWING DIRECTIONS THIS MORNING – at least not completely so.

I didn’t even think I would blog this, so I took almost no pictures. What would I picture if I could?

Hmmm. Would it be Bob’s Red Mill Corn Flour?

This is a finely ground product. Makes delicate corn muffins.

Hmmm. What about Bob’s Spelt flour? I guess I could.

Google “spelt” and learn some cool stuff if recapturing ancient, nutritious forms of wheat turns you on. Does me.

Then there was them blueberries.

Feeling like a walk in the woods right about now?

A WORD ABOUT BOB: I really don’t want to come across like a commercial, but I admire Bob’s Red Mill – the products, the history behind the business, and the business model of Bob’s Red Mill. I recommend visiting the website if thinking about the relationships between food-nutrition-people-business interests you (http://www.bobsredmill.com/ ).




Ready for weekend breakfast action!

Speical fun note: I got to use another new thing-a- ma-bob. The doughnut pan. I did it just for fun, making small, baked, bluebuerry doughnuts as well as regular muffin shapes.

WHEAT DETOUR: How’d it turn out? What? For the blueberry muffins I had NO all-purpose (i.e. white) flour. I did the following SHARING MY SECRET – HERE IT COMES….

1. 2 cups whole wheat flour

2. 1 cup spelt

3. 2 tablespoons Bob’s Red Mill Gluten – Yep. It was available at Mega Mart one day and it has come in handy.

Result: In my opinion, the best blueberry muffin I’ve ever eaten. The sprinkle of sugar on top was the perfect touch.


The recipes were as found in the Magnolia cookbook: 1) Blueberry Muffins, 2) Corn Muffins