Aunt Margaret's Sour Cream Fruit Tart
This week beautiful pears were only 75 cents a lb. and I immediately thought of a pear tart. It took 4 large pears for this tart. Although I always use fresh fruit, it could be also made with canned peaches, canned plums, etc.
Mix 1 c. sugar and 3 T. flour
Mix 2 eggs and 1 c. sour cream
Combine both mixes
Add 1 t. vanilla and spices as desired. I use sometimes ginger, cinnamon, cardamom or 5 spice.... any one or any combination...about a teaspoon. It is next to impossible to mess up this recipe...
Pour sour cream/sugar mix in uncooked pie shell, add fresh fruit (pears, apples, plums, etc.) I like to arrange the fruit but Aunt Margaret just chopped hers up and it tasted just as good. and top with a few nuts or crumb topping. Bake at 375 degrees for 45 minutes.
Here is the recipe ready for the oven last summer using fresh apples... I have raisins soaked in apple brandy in the middle. Not only is this recipe easy, it is beautiful and feeds about eight easily as this is a 12" tart pan.
Here is the recipe coming out of the oven last fall that was made with fresh plums from our tree and topped with a crumb topping with almonds..
I noticed this product at the grocery store Saturday and thought I would give it a try. I like ginger and even though I keep fresh ginger in the freezer I always forget about using it. I like ginger with pears so added a bit to the custard mix for the tart. They have a web site with lots of recipes using it so I will give them a try as well...
Posted by Gerry Krueger
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