Obsttorte Fruit Torte Food

GERMAN OBST TORTE {FRUIT TART]

Steps:

• 1. For the crust, use a frozen pie crust, baked; or mix first 4 ingredients well, pour into tart pan and bake at 350 for about 45 minutes or till toothpick/knife comes out clean. Let cool then turn out on platter or a 12 inch cake keeper bottom.
• 2. For glaze, mix well next 3 ingredients and cook till thickened. Let cool to finger touch.
• 3. Wash, drain and cap strawberries [some people say hull]. Slice in half; or leave whole if desired. Arrange in pie crust or on the tart crust.
• 4. When glase is cool enough, pour evenly over the berries. Let cool completely, refrigerate if desired. Left overs should be refrigerated
• 5. NOTE: Any fruit can be used, some you may not find the sugar free gelatins. Use the unflavored one. A nice decorative tart is one where you half bananas length wise and pinwheel on the crust, leaving space between to be filled with strawberries. Then use sugar free strawberry banana gelatin for the glaze. The only mini pie shells I have found are made by Keebler.

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.