Obstboden German Fruit Flan Recipes

FRESH FRUIT FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 10-by-15 inch jelly roll pan.
• For the crust, sift together the flour, cream of tartar, and baking soda into a mixing bowl. In a separate bowl, cream together white and confectioners' sugars, butter, vegetable oil, egg, and vanilla. Add the dry ingredients. Blend well. Spread the dough evenly on the bottom of the greased pan. Bake until golden brown, 10 to 12 minutes. Allow to cool completely.
• For the filling, cream together the cream cheese, sugar, and vanilla. Spread over the cooled crust. Arrange the fruit on the cream cheese filling and refrigerate.
• For the glaze, mix together the sugar and cornstarch in a small saucepan. Whisk in the water, orange juice, and lemon juice. Bring to a boil over medium heat; boil gently for one minute. Remove from heat and allow to cool completely.
• Spoon or brush the glaze evenly over the fruit. Refrigerate until ready to serve.

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.