Huckleberry Kuchen With Custard
|Flour||1 1⁄2 Cup (24 tbs)|
|Granulated sugar||1 Tablespoon|
|Baking powder||1⁄2 Teaspoon|
|Cinnamon||1 1⁄2 Teaspoon|
|Margarine||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Eggs||3 , separated|
|Sugar||1⁄4 Cup (4 tbs)|
Sift together flour, 1 Tbsp.sugar, baking powder and cinnamon.
Cut in margarine with pastry cutter.
Add 1 egg, cut in well to form dough.
Chill dough 2 hours.
Spread to an eighth of an inch thickness on a floured 9"x 12" cookie sheet.
Bake at 450°F.for 15 minutes.
Combine huckleberries with 1/2 cup sugar.
Spread over baked pastry.
Bake 375°F.10 minutes.
In double boiler, combine cream, egg yolks and sugar.
Cook over boiling water until mixture thickens.
Spread over tart.
Beat egg whites stiff, adding 1/4 cup sugar as whites peak.
Spread over custard.
Bake in 300°F.oven 15 to 20 minutes.