The Modern Era Of British Literature vol.1

THIS TRY RECIPE Fruit Cream Tart • • • • • DESCRIPTION: Sour cream, eggs, and fruit baked in a pie shell . Directions/ingredients: 1 to 2 cups of any of the following fruit, separate or in combination: pitt cherries, sliced strawberr ed ies, raisins, currants, ras pberries, blueberries, etc the larger fruit, such as . For cherries & strawberries, use two cups; for the sm fruit, such as raisins & aller currants, use one only cup. 3/4 cup sour cream 3 eggs 1/2 to 3/4 cup sugar (us e to taste) one 9" pie shell, pre-ba ked Beat together the sour cream, eggs, and sugar; blend in the fruit. Place and cream mixture in the fruit pie shell and bake at 375 ° F for approx. 45 minute 1 hour, or until the ?lli s to ng has set and has begun to brown around the edg Best served hot from the es. oven or chilled.

The Modern Era Of British Literature vol.1 | Page 6