German Obst Torte Fruit Tart Food

GERMAN FRUIT FLAN RECIPE ~ OBSTTORTE RECIPE - (4.1/5)

Steps:

• For pastery: Makes one 9 inch (23 cm) tart shell Preheat oven to 210°C (410°F). Measure flour and set aside. Place a removable-base 9 inch tart tin on a baking sheet. Place all other ingredients - butter through salt - in a medium oven-proof bowl and place bowl in hot oven for 15 mins. Butter will bubble and just start to brown at edges. Remove bowl from oven, dump in flour and stir quickly with a long wooden spoon until dough pulls away from sides of bowl and forms a ball - do not touch bowl with your bare hands. Tip hot dough into the waiting tart pan and spread roughly across the base with a spatula. When cool enough to touch, use your fingers to press and spread evenly into tin and up sides - an off-set spatula is great here to get a really smooth base. Prick all over with fork and refrigerate for 5 mins to firm up slightly. Bake 15 mins until golden. Cool, fill and bake again as required. I highly recommend using it for this Drunken Chocolate Caramel Tart insanity. If using with a no-bake filling, simply bake the crust for a minute or two longer, then cool and fill. A better choice for the pastry: Directions for custard: Prep 15 min Cook 5 min Ready 20 min In a heavy saucepan, stir together the milk or half and half, and 1/4 cup of sugar. Bring to a boil over medium heat. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. Cover with fruit ... in this case, drained canned peach slices and fresh blueberries. See below for other combinations. Other traditional fillings Make as above and finish by covering with a glaze. Or, brush tart with warmed apricot jam, cover with prepared fruit or berries, and spoon glaze over top.

GERMAN FRESH FRUIT TORTE

Steps:

• Sprinkle or brush cake base lightly with fruit schnapps , liqueur, or sugar syrup to moisten but not douse.
• Prepare pudding according to directions for pie filling. Look at the following recipes if you would like to make vanilla pudding from scratch or if you would like to make pastry cream . If it is cooked, then cool until thickened. If it is instant, let it set a few minutes. Spoon into purchased sponge cake base and chill (Note: the German sponge cakes have a lip to hold in the pudding and fruit. They are baked in a special mold).
• Wash and prepare fresh fruit. Cut strawberries in half, peel and slice kiwi, etc. Arrange fruit decoratively on top of the pudding. You can also overlap sliced fruit if you wish. Place cake back in the refrigerator while you make the glaze.
• In Germany, you can buy tortenguss or cake glaze, which you simply mix with water. You can also order it online. If you don't have access to this product, it is easy to make a glaze which helps hold the fruit on the cake and seals in the fruit, so that it stays fresher, longer. It can be made with agar ​or gelatin, and sometimes cornstarch.
• To make the glaze shown here, sprinkle the package of gelatin over cold apple juice and let it swell for five minutes. Add 3/4 cup hot apple juice (plus one or two tablespoons sugar, as desired), stirring constantly until gelatin is dissolved. You may need to heat this mixture slightly but do not bring it to a boil or the gelatin loses the ability to gel. Place this mixture in the refrigerator until it starts to thicken.
• Pour, spoon, or brush the glaze over the cake. Refrigerate the cake for at least one hour and make sure the glaze has set before serving.

OBSTTORTE (FRUIT TORTE)

Steps:

• CAKE:.
• Mix flour and sugar.
• Cut in butter until mixture resembles coarse crumbs.
• Add egg yolks; mix to form dough.
• Press dough into bottom and sides of a 10-inch springform pan.
• Dough should come 1 1/2 inches up the sides.
• Bake in a preheated 375°F oven for 20 to 25 minutes, until pastry is firm and light brown.
• FILLING:.
• Drain canned or frozen fruit, reserving juice.
• Crush 1 cup of fresh fruit to make juice.
• Add sugar to fresh fruit and let stand 1/2 hour.
• Drain juice and add water to make 1 cup.
• Mix cornstarch and fruit juice.
• Cook over medium heat until thickened.
• Place whole fruit in baked pastry shell.
• Pour thickened fruit juice over top.
• Chill thoroughly.
• Carefully remove torte from springform pan.
• ALMOND COATING:.
• Beat egg white until foamy.
• Gradually beat in the sugar. beat until stiff peaks are formed.
• Spread the meringue around the outside of the pastry shell.
• Press in the almonds so that they completely cover the sides.
• TOPPING:.
• Gently fold sugar and vanilla into whipped cream.
• Spread over the fruit.
• Garnish with sliced toasted almonds, if desired.

GERMAN APPLE TORTE

Steps:

• Cut peeled apples into quarters, then each quarter into 5 pieces, then partically cook apple with sugar, keep hot.
• Sift flour into bowl, rub in butter, add sugar, then egg and mix to soft dough.
• Roll out half the pastry and line large, deep flan.
• Spread apples to within 1/2" of top of flan tin.
• Grate remainder of pastry over top and bake 25-30mins at 220 deg C (425 deg F).
• Serve hot or cold, with cream, custard or ice-cream.

GERMAN PLUM TART

Steps:

• In a small bowl, cream butter and 3 tablespoons sugar until light and fluffy. Beat in egg yolk. Gradually add flour, 1/4 cup at a time, until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. pie plate., Arrange plums, skin side up with edges overlapping, in crust; sprinkle with remaining sugar. Bake at 350° for 35-45 minutes or until crust is golden brown and fruit is tender.

TRADITIONAL GERMAN OBST KUCHEN - FRESH FRUIT FLAN (SPONGE CAKE)

Steps:

• Preheat oven to 350 degrees F.
• In large bowl, beat yolks. Add sugar, softened margarine and yeast. Mix well.
• Add flour, then vanilla and mix well.
• In separate bowl beat egg whites until stiff. Add egg whites to flour mixture - then gradually mix in enough milk to give a soft dropping consistency.
• Grease German flan pan. Add dough to greased pan, spreading evenly with a spatula.
• Bake at 350F degrees for about 20 minutes until tests done with a toothpick.
• Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
• Arrange fresh berries or other fresh or canned fruits (kiwi slices, pineapple, gooseberries, apricots, and cherries are nice) on top of the inverted sponge cake (note: you may add a thin custard layer prior to filling with fruit, if you wish). Spread your favorite fruit glaze over the top of the fruit (may use a clear glaze or use strawberry or red currant jelly, or apricot jam). Chill until serving time.
• Serve with dollops of fresh whipped cream, and a cup of coffee. Enjoy!

OBSTKUCHEN (FRUIT TARTS)

Steps:

• Add vegetable shortening and sugar to scalded milk and stir to melt thoroughly.
• When mixture is lukewarm (105 to 115 degrees), add yeast and stir to dissolve. Add well-beaten eggs and flour to yeast mixture. Beat thoroughly.
• Place dough in a large, greased mixing bowl, and cover with a damp kitchen towel. Set aside in a warm, draft-free place to rise for 8 hours or overnight. The dough will be very spongy.
• Almost any kind of raw or poached fruit can be used, allowing 1 1/2 to 2 cups for each tart. The ingredients listed are suggested toppings. If necessary, drain the fruits well.
• Unsweetened fruit may benefit from 1/2 cup of sugar sprinkled over it and mixed well before the fruit is added to the tart.
• Using an electric mixer, beat eggs and sugar together until they are thick, pale yellow and form a ribbon. Add milk, flour and salt. Beat briefly to blend well. (See note.)
• Divide the dough in two. Roll out half the dough, and use it to line a lightly greased 9-inch pie pan. Arrange fruit on dough, and set aside for an hour or more for the dough to rise until double in bulk.
• When ready to cook, preheat oven to 350 degrees. Spoon custard mixture over fruit and place in preheated oven. Bake for about 30 minutes, or until custard is set and tart is baked through. Serve warm or at room temperature.

GERMAN STRAWBERRY TART / ERDBEER TORTENBODEN

Steps:

• Grease an 8 inch (20cm) raised-based flan tin. Sprinkle over 2 tsp sugar and tilt to coat evenly. Add 1 level tsp flour and coat similarly, knocking out any excess.
• Place the eggs and remaining sugar in a deep bowl and whisk until the mixture is very thick. Sift the flour over the surface of the mixture. Fold in gently with a metal spoon, then turn into the prepared tin and tilt to level the surface.
• Place on a baking sheet and bake in the oven at 180 degrees C for 20-25 minutes until the sponge springs back when pressed lightly. Allow to cool on a wire rack.
• Arrange the sliced fruit in the flan case. Put the strawberry jam and 1 tbsp water in a small saucepan and heat gently together until liquid. Cool a little then brush over the fruit.

MOM'S FRUIT FLAN (GERMAN ERDBEER/OBST BODEN TORTE)

Steps:

• To Make Base (Boden):.
• Thoroughly grease a 10 to 11 inch (25 to 28 cm) boden tin. Preheat oven to 350 degrees F.
• In a large bowl beat together butter and sugar til white and creamy; add egg and beat til mixed in thoroughly.
• Sift together flour and baking powder and fold into the butter mixture, adding milk til it holds together in a ball.
• Press dough into a well greased boden torte pan (wet your hands with a little water to keep the dough from sticking to your hands).
• Bake at 350 for 15-20 minutes or until lightly golden.
• Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
• Filling:.
• If desired, spread a thin layer of custard (or vanilla pudding or pastry cream) evenly over the cooled boden.
• Fill with a variety of fruit and whipped cream. Use any variety you like or simply canned peach slices or fresh strawberries.
• Glaze:.
• For a simple glaze, melt a little apple jelly or strawberry jam and pour over the fruit.
• -Or- take 1/2 cup of the fruit syrup. Cook it over high heat with 1 Tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavor disappears (approximately 2 minutes). Drizzle evenly over the fruit.
• Chill until ready to serve. This cake is best served within 24 hours.
• Serve with a dollop of fresh whipped cream and you have a lovely little dessert. Quick and easy.