This is a great basic recipe for any fresh fruit (In the photo I used chopped fresh peaches) and you don't need the special cookware. I made it in an 8" parchment lined cake pan, let it cool in the refer and then simply lifted it out by the paper and transferred it onto a serving dish. The cooking time or amount of the ingredients was not adjusted. The crust has the density and flavor of a scone. As some of the comments suggested, I added a bit more sugar to both the crust and to the cream mixture. I mixed the fruit with the cream. I've also made it with frozen blueberries, thawed, drained onto a paper towel (Don't use wet fruit!) Also I added the zest of one lemon to the crust. I served it with creme fraiche whipped with powdered sugar so it would be more like blueberries with creme - but it's fine without any topping at all. It went over quite well!
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This is a great basic recipe for any fresh fruit (In the photo I used chopped fresh peaches)...