• ½ pound butter
  • 2 cup flour
  • ½ cup sugar
  • 1 egg
  • fruit of your choice (fresh or canned)
  • 1 jar apricot preserves
  • ¼ cup Grand Marnier


Put butter, flour and sugar in food processor and mix until well blended. Add egg until it forms a stiff dough. Place dough on a floured surface and roll out. Place in torte plan being sure the edges are well-paced and the surface from edge to edge is smooth. Bake in a 375° oven until somewhat browned and the edges of the cake loosen from the pan. (30-50 minutes) Let cool in cake pan. Transfer carefully to a big platter or round tray by placing the platter on the pan and turning it upside down.
Cut and drain fruit and place, as close as possible in the indentation on the cake.
Warm the preserves and the liqueur in a saucepan until it is liquid. Strain through a sieve. Drizzle the liquid over the fruit, making sure everything is covered. Refrigerate and serve with whipped cream.

desserts, fruit, torte
desserts, fruit, torte


Mona Manson