This is a teacake from this book I keep mentioning, Rustic Fruit Desserts, and it is noteworthy for many reasons. It's kind of like a cake, kind of like a cookie, the dough can be easily frozen, almost any fruit can be used, and it requires no rolling. You make the dough, press half into the bottom of the dish, add the fruit, and then add the remaining dough on top. That's it.
This is so insanely good because there is no sugar added to the fruit—the sweetness all comes from the dough, which isn't even that sweet, so you can eat it for a meal. Which I do. I like it hot, cold and room temp. You can add vanilla, or even a little almond extract to the dough. In the book I believe it's called Stone Fruit Teacake, but because I go to the Baker and Spice Bakery almost every week (yup) I know they make it with all kinds of fruit, right now it's raspberries—which is heavenly. The bottom crust browns to make a firm cookie base, oh man. I know I'm getting weird here, but really, it's so good. I'm going to stop now and just say I like it a whole lot—for both how easy it is to make and how good it tastes in my mouth.
