Summary

Ingredients

For the shortcrust pastry:

• 250 g flour
• 1 teaspoon, leveled baking powder
• 100 g suar
• 1 packet vanilla sugar, or tablespoon. vanilla sugar
• 100 g butter
• 1 egg (s)
• 5 tablespoon nuts, mixed or almonds, for sprinkling

For the filling:

• 500 g fruit, approx., Possibly more
• 1 tablespoon lemon juice, (for drizzling apples or pears)

For the cast:

• 400 g sour cream
• 200 g cream
• 1 pck.pudding powder, vanilla
• 100 g suar
• 1 egg (s)

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Instructions

1. Preheat the oven (180 ° C top and bottom heat).
2. For the shortcrust pastry, knead the ingredients together (if the pastry is quite dry, just moisten your hands with cold water), roll out, put in a springform pan (26cm diameter), form a rim about 2.5 cm high, with the almonds or nuts Sprinkle on top to prevent soaking, chill.
3. In the meantime, cut the fruit (e.g. apples, pears, berries, apricots, peaches, but also canned fruit such as mandarins) into small pieces, sprinkle the apples or pears with lemon juice.
4. For the topping, mix the sour cream, sugar, egg and vanilla pudding with a hand mixer and add the cream.
5. Spread the fruit on the base, pour the vanilla cream sauce over it and bake at top and bottom heat at 180 ° C (hot air 160 ° C) for 60 minutes.