Ingredients for pastry:
150g melted butter or margarine
1 dl granulated sugar
3 dl wheatflour
1 msk baking powder (I think 1 teaspoon is more than enough)
Ingredients for filling:
2 dl cremefraische, slightly soured thick cream (sour crème)
½ dl granulated sugar
1 medium can (Del Monte Net wt 227g) of crushed pineapple in own juice, (or about 250g frozen raspberries, but then get additional ½ dl granulated sugar)
1 tsp vanilla sugar
Melt the butter in a pot and stir in the rest of ingredients to pastry then press onto the bottom of a pie dish.
Stir the ingredients for the filling (included the juice) and pour on the pastry.
Oven: 175 C, 347 F, about 30 minutes.
Solidifies when it is cold.
Serve with vanilla ice cream or whipped cream
In our family we prefer vanilla ice cream.