Oma's Fruit Tart Recipe
Here's my peach streusel tart, served with dollops of whipped cream.
Make this fruit tart recipe covered with streusel using fresh or canned fruit, such as apricots, peaches, cherries, etc. A delicious German treat, just like your Oma used to make. Above, it's made with canned peaches (Pfirsich-Streuseltarte) and below it's made with apricots (Aprikosen-Streuseltarte). Any way you make it, it's a quick and easy dessert! It tastes great warm or cold, especially when topped with whipped cream!
If you like streusel, you'll really love this tart. Why? Because the whole tart is made of streusel! Half is pressed into the bottom of the tart pan, then fruit is put on top. Over the fruit, you sprinkle the rest of the streusel. Easy? You bet!
- "Streusel" comes from the German word "streuen" which means to sprinkle or scatter
- Streusel is traditionally a crumbly mix of 1 part butter, 1 part sugar, and 2 parts flour
- Streusel usually tops muffins, pies, and cakes giving a sweet crunch
- Chopped nuts and spices can be added to the streusel
- WARNING: Streusel tastes so good raw as well as baked, it's easy to sneak some off the cake before serving ... keep an eye on hubby, the kids and yourself if you want to have the cake covered with streusel when you serve it ;)
Fruit Tart Recipe with Streusel
- ½ cup + 2 Tbsp soft butter
- ⅜ cup granulated sugar
- 1 tsp vanilla extract
- 1¾ cup flour, all-purpose
- 2 Tbsp ground almonds (optional)
- 1 lb fruit or 1½ - 2 cans well-drained fruit (peaches, apricots, cherries, plums, etc.)
- Preheat oven to 375° F. Grease 9-inch tart pan (preferable with removable bottom) and dust with flour.
- Put butter, sugar, vanilla, and flour into mixing bowl. Using dough hook (if available) mix until crumbly.
- Put half of crumb mixture into tart pan and press down.
- Sprinkle with ground almonds, if using.
- Prepare fruit (see tips below) and place on top of crumb crust
- Sprinkle remaining crumbs evenly over fruit.
- Bake for about 30 - 40 minutes, until nicely browned. Cool on cake rack.
- Serve warm or cold.
Tips on Making this Cake:
- Use either fresh or well-drained canned fruits.
- If using fresh apricots: To make peeling apricots easier, cut an "X" in apricots. Dip them in boiling water for several seconds and then into cold water. Peel and cut in half, removing pits.
- For a different flavor, you can add ¼ lb of chopped candied ginger to the crumb mixture. Delicious!
- Again the warning when making streusel cakes: the streusel tastes so-o-o-o good that it's easy to eat the topping before it's baked or as it's sitting cooling on the rack.
More Cakes with Fruit
Take a look at Oma's eCookbooks ...
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