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.
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.
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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