Fruit and Almond Buckle
Dairy
Serving Size: 8 to 12
Photo by: Pantry Collective
Pastry Ingredients
● 1 1⁄2 cups whole wheat pastry flour
● 1 tsp. baking powder
● 1⁄4 tsp. salt
● 1 cup (1/2 kg) unsalted butter, softened
● 2/3 cup sugar
● 2 eggs, room temperature
● 1 lb. of fruit, whatever kind or combination you like, pitted and sliced
● 1/2 cup ground almond
● 1 tsp. vanilla
● 1 tsp. almond extract
● 1 cup almond slivers to sprinkle on top
Cheese Filling for Shavuot
● 2 cup cottage cheese 1 cup farmer's cheese
● 1 cup sour cream or cream cheese, as preferred
● 1 tsp. butter
● 1/4 cup Israeli honey
● 1/2 tsp lemon zest
● 1 tsp. vanilla extract
● 1 Tbsp flour
● 2 egg yolkFor the real Israeli twist: add date honey (silan) or chopped dates inside!
Directions
- Preheat to 350°F.
- Butter a pie dish.
- Using either a hand-held or stand mixer, beat together the butter and sugar until pale and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Beat in vanilla.
- Sprinkle the flour, baking powder and salt over the batter, and mix in thoroughly.
- Scrape batter into the buttered pie dish and spread evenly.
- Scatter the fruit slices evenly over top, and press gently into the batter using your fingertips – you should have enough fruit so that the slices are crowded quite close together.
- Bake until the top is golden and the edges pull away from the pan, 50 to 60 minutes.
- Cool at least 30 minutes before serving.
BeTeavon and ENJOY!
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