A Boke of Gode Cookery Presents

Fruit Cream Tart

PERIOD: Modern | SOURCE: Contemporary Recipe | CLASS: Not Authentic

DESCRIPTION: Sour cream, eggs, and fruit baked in a pie shell

  • 1 to 2 cups of any of the following fruit, separate or in combination: pitted cherries, sliced strawberries, raisins, currants, raspberries, blueberries, etc. For the larger fruit, such as cherries & strawberries, use two cups; for the smaller fruit, such as raisins & currants, use one only cup.
  • 3/4 cup sour cream
  • 3 eggs
  • 1/2 to 3/4 cup sugar (use to taste)
  • one 9" pie shell, pre-baked
Beat together the sour cream, eggs, and sugar; blend in the fruit. Place fruit and cream mixture in the pie shell and bake at 375° F for approx. 45 minutes to 1 hour, or until the filling has set and has begun to brown around the edges. Best served hot from the oven or chilled.

Metric, Celsius, & Gas Mark Equivalencies

A Boke of Gode CookeryModern Recipes for Beginners

Fruit Cream Tart © James L. Matterer

Modern Recipes for Beginners

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