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,
It all progressed to 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.