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Tart, Fruit (P, TNT)
Source: My grandmother, Frieda Adelman
Serves: 8 to 10

2 cups flour
1/2 cup granulated sugar
2 tsp. baking powder
Dash salt
1/2 cup softened margarine
1 egg
2 tbsp. cold water

2 pints blueberries, cherries, or strawberries
4 cups (5 medium) Golden Delicious apples or peaches, peeled and sliced
Juice of one-half lemon (1 tbsp. lemon juice) if using apples or peaches
1/4 cup raisins (optional, with apples)
1 tsp. cinnamon (with apples and peaches)
1/3 cup granulated sugar
2 tbsp. flour

Streusel Topping:
1/2 cup sifted powdered sugar
1 tsp. cold water
1 tsp. lemon juice

Preheat oven to 400°F.

Make Dough:
Mix together 2 cups flour with one-half cup sugar, baking powder, and salt. With fingers, blend in margarine, egg, and water until dough holds together.

Chill 1/3 of the dough (or not). Pat remaining 2/3 of the dough on bottom and halfway up sides of greased 9" springform pan. Bake the dough in 400°F oven for 10 minutes, until slightly brown. Remove from oven and reduce oven heat to 350°F.

Make Filling:
Toss fruit with 1/3 cup sugar (use more or less sugar, depending on the tartness of the fruit) and 2 tbsp. flour (if using apples or peaches, add cinnamon and lemon juice and raisins optional, with apples). Put fruit in pan.

Roll out remaining dough. Cut into 1/2" to 1" strips. Arrange in lattice over fruit, by laying several strips in one direction and the rest perpendicular to the first. Seal the strips to the edges of baked pastry.

Bake in 350°F oven for 30 to 40 minutes if using berries, 50 to 60 minutes if using apples, until fruit is tender and crust is golden brown.

Make Topping and Final Assembly:
When cake is cool, mix streusel topping, drizzle onto cake off the end of a spoon or put into a zip-lock bag, cut a corner off the bag, and drizzle that way.

Poster's Notes:
This recipe was a big hit at my grandson's shalom zachar and again at his brit a few weeks ago. Many people asked for the recipe, so while I was typing it up to share, I thought I would share it with this group. He was named Haggai Yaakov. The Haggai is after his great-grandmother, Frieda, whose recipe this is.

Posted by Avril Adelman

Nutritional Info Per Serving: N/A