#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)

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,

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and this,

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and this.Unknown

It all progressed to this,

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then this,

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then finally, this.

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Or rather like

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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?

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

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

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

Then there was them blueberries.

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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/ ).

LET’S CUT OUT THE CHAT AND GET TO THE PURPOSE OF THIS BLOG.

PICTURES PLEASE!

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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.

OTHERWISE

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

HAVE A SWEET DAY!