GERMAN TART CRUST RECIPE
I make no personal claim to this. I found it on a German recipe site. You will need a pan that makes the raised edge, I think they call them a flan pan. Amazon.com for about $11, postage paid, or thereabouts. I have mopdified it slightly and added a couple topping variations of my own. Also if you are in a hurry a nice thick canned pizza crust works well.,
Provided by Sam Womack @sammers
Categories Other Desserts
Number Of Ingredients 11
Steps:
- Break eggs in mixing bowl, beat well, add the sugar, vanilla and a pinch of salt; and the soft butter. Con tinue mixing untiul mixture foamy.
- Add sifter flour and baking powder.
- Grease, or spray, your baking pan, sprinkle with bread crumbs, fill in teh dough and flatten.
- Bake in preheated oven, 350 degrees, 13-15 minutes, until golden. Let cool on a wire rack.
- From here on there are variations. For the vanilla sugar, mix vanilla, the real stuff, 1 tsp to 2 cups sugar and let dry completely. It will keep about about a year in a closed ocntainer,
- Wash/cap/hull strawsberries and arrange over cooled cake. See glazes below.
- 3 tbsp strawberry jam, heated, use a pastrry brush to spread over the berries. Cook a firm vanilla pudding, spread it on the cake, then top with the berries. MY ADDITIONs: 1 cup water, 1 package sugar free strawbrerry jello, 2 tbsp cornstarch. cook until it thickens. Let cool to finger touch then spread evenly over the berries. Make a mixture of cream cheese& milk, just enough so it is easily spreadable spread on cake then add the berries.
- Serve as is or with whipped cr4eam.
BASIC TART CRUST - TORTENBODEN
A response to a recipe request on the boards, here's a basic tortenboden. Based on recipe from "German Cookery" by Elizabeth Schuler.
Provided by Julesong
Categories Dessert
Time 45m
Yield 1 tortenboden
Number Of Ingredients 9
Steps:
- Beat the egg yolks and gradually add 1/2 cup sugar, and beat to a froth.
- Mix the hot milk with the remaining sugar, lemon juice, lemon peel, and butter.
- Sift together the flour, salt, and baking powder.
- Combine all mixtures.
- Beat the egg whites until fluffy, then fold them into the mixture.
- Grease a pan and dust with flour, pour mixture into pan and bake at 350 degrees for 35 minutes.
- Remove from oven and let cool; when cool, slice twice horizontally, spread layers with cream filling of your choice, and set back together.
ZWETSCHEKUCHEN (GERMAN PLUM TART)
This is the plum cake or tart that my Grossmutter made. It is delicious, and any fruit can be substituted for the plums. Therefore it is a seasonally great! It's a Southern German dessert from the Zweibrucken area. My daughter requested this for her 'birthday cake' when she turned 7; it was a hit at her party! Top with whipped cream. My personal favorite version is to alternate plum and nectarine slices.
Provided by Shanda
Categories World Cuisine Recipes European German
Time 5h15m
Yield 12
Number Of Ingredients 10
Steps:
- Place the flour, 1 1/3 cup of sugar, lemon peel, cinnamon, and butter into the work bowl of a food processor, and process until the mixture turns grainy. Stop the machine, add eggs and egg yolks, and process in the machine until the mixture gathers itself up into one dough ball. If the dough doesn't ball up, stop the machine, sprinkle several drops of water onto the dough, and process again. Place the dough into a covered container and refrigerate at least 3 hours or preferably overnight.
- The next day, preheat oven to 350 degrees F (175 degrees C). Allow the dough to rest at room temperature for about 30 minutes to warm up.
- Roll out the dough on a well-floured surface to make a 9 1/2-inch circle. Dough will be rich and sticky. Scrape up the dough circle, and press into a 9-inch pie dish. Quarter and slice the plums, and place skin sides down onto the dough in a neat ring, starting at the outer edge and working in a neat row towards the center.
- Bake in the preheated oven until the plums are bubbling hot and the crust starts to brown, about 45 minutes.
- Allow the tart to cool, and sprinkle with 1 tablespoon of sugar before serving.
Nutrition Facts : Calories 450.6 calories, Carbohydrate 68.3 g, Cholesterol 105.8 mg, Fat 17.6 g, Fiber 2.8 g, Protein 6.8 g, SaturatedFat 10.3 g, Sodium 122.8 mg, Sugar 34.7 g
GERMAN STEAK TARTARE (HORS D'OEUVRES)
Many Germans are partial to ground meats, and one of the most famous ground-beef dishes they serve is Steak Tartare. Traditionally, the beef for this unusual dish is chopped or ground very fine and served as soon as possible thereafter. It is shaped into a loaf, a well is pressed into the center, and an egg yolk is carefully dropped into the well. The meat is surrounded with capers, onions, parsley, and anchovy fillets; salt and pepper are on the side. The beef is then combined with all the condiments at the table in front of the guests, and is served with plenty of dark bread, butter, and frosty-cold steins of dark beer. This version is just as good but is prepared before your guests arrive and molded into a decorative ring shape. Be sure to use only the finest beef--prime, if available! McCall's Cooking School
Provided by Olha7397
Categories Spreads
Time 10m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- Lightly oil the inside of a 5-cup ring mold.
- Drain oil off anchovy fillets; separate and drain each on paper towels.
- Chop 4 of the fillets very finely and leave remaining whole; set aside.
- Chop onion very finelyyou should have 1/2 cup.
- Put chopped anchovy, chopped onion, ground beef, capers, egg yolks, salt, pepper, and parsley in a large bowl.
- Using a wooden spoon, toss and mix until very well combined.
- Taste, and if necessary, add more seasonings.
- Mixture should be highly seasoned.
- Spoon meat mixture into the prepared ring mold, pressing down firmly with the back of a wooden spoon to pack tightly and remove all air holes.
- Cover meat-filled mold tightly with plastic wrap and chill for 2 to 3 hours or until ready to serve.
- To unmold: Uncover ring mold.
- Using a small knife, loosen meat mixture from edges of mold.
- Place a serving dish upside down on top of mold; invert mold and serving dish.
- Shake firmly to release meat mixture; remove mold.
- To garnish and serve: Arrange anchovies on top of meat mixture in a crisscross fashion and garnish with red pepper cubes.
- Drain olives; mound in center of ring mold.
- Arrange watercress around edge of meat.
- Be sure to keep the Steak Tartare refrigerated until ready to serve.
- It is especially good served on unsalted saltine crackers, English water biscuits, or small rounds of rye bread.
Nutrition Facts : Calories 136.3, Fat 10.3, SaturatedFat 2.9, Cholesterol 43.5, Sodium 624.5, Carbohydrate 3, Fiber 1.4, Sugar 0.1, Protein 8.4
PFLAUMENKUCHEN (GERMAN PLUM TART)
This is considered to be THE German fruit tart. Traditionally this is baked on yeast pastry, but the sweet German pastry is also a perfect base. It must be made with cold butter and the dough chilled before using, otherwise there is a tendency to add additional flour, which is a mistake. The crust rises up between the fruits and the delicious juices are absorbed into the pastry.
Provided by pleiad7
Categories Dessert
Time 1h35m
Yield 1 tart, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl combine flour, baking powder, and salt.
- Cut in cold butter and and work with the fingers for the pie crust until the butter is the size of peas.
- Stir in sugar and the beaten egg.
- Stir with a fork until mixture gathers together. Chill 15 minutes in the freezer.
- Using a piece of wax paper to prevent the dough from sticking to the hands, press onto the bottom and sides of a greased 13 x 9 inch baking dish.
- Wash, dry, halve lengthwise, and stone the plums. Stand them on edge in rows very close together on the pastry.
- Bake at 375 degrees for 50 minutes. Cool, then cover with sifted powdered sugar.
Nutrition Facts : Calories 375.4, Fat 16.8, SaturatedFat 10, Cholesterol 75.9, Sodium 248.3, Carbohydrate 54.4, Fiber 2.7, Sugar 36, Protein 4.4
GERMAN PLUM TART
The buttery crust of this fruit-filled treat melts in your mouth. You can substitute sliced apples or peaches for the plums with great results. I've used this crust with blueberries, too. -Helga Schlape, Florham Park, New Jersey
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 237 calories, Fat 13g fat (7g saturated fat), Cholesterol 57mg cholesterol, Sodium 117mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 2g fiber), Protein 3g protein.
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