BAD Reads
Recipe: My Mom's Fruit "Tart"
This really isn't a tart. In fact, in the world of slumps, grunts, buckles, cobblers, tarts and who knows what else, I'm not sure where it goes. But because it's my mom's recipe, it's healthy AND (unlike some of my mom's current repetoire, alas) it's delicious! Even SC, who is not much for blueberries or peaches, likes it. As for the Man, he's been known to have a large slice for breakfast!
Basically this is a fruit topped cake. We mainly make it with blueberries and/or peaches, but apples work too. I made a strawberry version this spring and omitted the cinnamon--it just didn't seem to go with strawberries for me.
Canned fruit will work if need be, but in summer, with all the fresh fruit, why use anything else?
FRUIT "TART"
The Cake:
Combine in a large bowl: 2 T oil (not olive) and 2 T sugar and mix well.
Beat together: 2 eggs (Mom uses 3 egg whites) & 2T skim milk. Stir into the sugar/oil mix.
Combine: 1 1/4 cups CAKE flour and 1 tsp baking power. Add to the creamed mixture.
Spread the batter in a greased 10 X 6 X 2 pan (I use a brownie pan, or double the recipes and use a lasagna pan). The batter is STICKY and it may need a rubber spatula to spread it. Don't panic if it's not neat--it won't be.
Top with about 3 cups of fruit ( sliced of course unless it's blueberries!)
The Topping:
In another bowl combine:
3/4 c sugar
1 T cake flour
1/2 tsp cinnamon
Add 2-3 T oil--just enough to make the mixture crumbly
Sprinkle the topping over the fruit.
BAKE:at 350 degrees for 40-60 minutes. You may want to cut into the cake to make sure it's baked through--this is not good when it's gummy, though the Man and his brother once polished off a cake in this condition and liked it!
This will keep well in the refridgerator and is good hot or cold!!
