Obsttorte Fruit Torte Recipes

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.

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 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.