This Blueberry Fruit Tart recipe, aka Obstkuchen, was sent in by one of Quick German Recipes' readers, Roswitha Seemann. Her recipe calls for fresh or frozen fruit, such as blueberries, raspberries, cherries, plums, or rhubarb. Her Rhubarb Tart is shown below. This Obstkuchen would be a great on a table of Easter desserts. Using fresh berries always brings up images of springtime.
Roswitha's fruit tart is a wonderful addition to our quick and easy cake recipes. She suggests that if you wish to use canned fruits, try to use homemade canned fruits. They just seen to taste better in this German tart.
Roswitha's Fruit Tart Recipe
3¾ cup flour
½ tsp salt
2 tsp baking powder
½ cup granulated sugar
¾ cup margarine
1 cup cold water
2 cups fruit (fresh, frozen) blueberries, raspberries, cherries, plums, or rhubarb
extra granulated sugar
3 small or 2 large eggs
1 cup milk
1 Tbsp lemon juice
1 cup heavy cream (whipping cream)
½ cup granulated sugar (or more if needed for sour cherries or rhubarb)
3 - 4 Tbsp flour
Preheat oven to 350°F.
Mix dry ingredients together.
Blend in margarine. Add water and mix well.
Roll out to ¼ inch thickness to fit in a well-greased 9" X 13" baking pan. Make sure you go up the sides of the pan with the dough to hold in the liquid filling.
Arrange fruit on top of dough.
Sprinkle fruit lightly with sugar.
Mix all filling ingredients together, adding just enough flour to make a thin batter.
Pour evenly over the sugared fruit.
Bake at 350°F for 30 - 40 minutes or until golden brown
Shut off oven and leave tart in oven for about another 10 minutes.
Dipping a clean knife in the center of the tart should come out clean.
If you are using frozen fruit, you will likely need to increase the baking time. I found that it took just over an hour to bake using frozen blueberries.
Roswitha's comments ...
Whenever you use frozen fruit, you'll need to bake the cake a lot longer because the frozen fruit cools the filling down ... from the 30 - 40 minutes when using fresh fruit.
When using frozen fruit, it can take about 70 minutes.
Well, here are some pictures of my Rhabarber Obstkuchen (same recipe as above). Although I think it needed a bit more sugar, it was slightly tart and indeed very tasty.
I used half thawed rhubarb, a bigger pan for the recipe, and added ten more minutes to the time.
Oma's Raspberry Ice
Have some extra frozen raspberries left over?
Why not make some Raspberry Ice?
Take about 1 lb frozen raspberries, 2 tbsp sugar, and 2 Tbsp lemon juice. Puree them in a blender. Meanwhile, whip ⅔ cup whipping cream with 1 pkg vanilla sugar. Quickly and gently mix the raspberry puree and the whipped cream. Serve immediately, with fresh raspberries on the side.
This is a good reason to always have extra frozen raspberries in the freezer.
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