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Obsttorte Recipe

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This recipe for Obsttorte, by , is from KISS THE COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Betty Forell

Category:
Category:

Ingredients:  
Ingredients:  
1-2/3 c. unsifted flour
3 tbsp. sugar
3/4 tsp. baking powder
1/4 lb. plus 1-1/2 tbsp. butter, sliced
1 whole egg

Directions:
Directions:
Mix by hand or food processor (steel blade) until the dough cleans the bowl. Refrigerate for 15 minutes. Butter torte pan and sprinkle it with fine dry bread crumbs. Press dough into pan and prick all over with a fork.

Bake for 20-25 minutes at 350.

Invert on rack and cool. Transfer to a perfectly flat plate or tray. Seal inside with jelly glaze or egg white. Cover bottom with pastry cream (optional). Fill with fruit and cover with a thin glaze, either Dr. Oetker's or a jam or jelly glaze.

Currant jelly glaze: Cook 1 c. currant jelly and 2 tbsp. sugar to 228. I use the microwave. Set over hot water until ready for use.

Apricot glaze: Boil together 1/2 c. apricot jam and 2 tbsp. water for 30 seconds. (May microwave.)

Pastry cream: Combine 1/2 c. milk, 1 tbsp. flour, 1 tbsp. sugar and 1 egg yolk. Cook in microwave at full power for 1-1/2 to 2 minutes. Cool slightly. Add 1/2 tsp. vanilla.

Suggested fruits: Apricots (fresh or canned) and raspberries, strawberries with strawberry glaze (see Strawberry Torte recipe for glaze), a layer of sliced bananas covered with pineapple and apricots. All delicious.

Personal Notes:
Personal Notes:
Gisela Neuse taught me to make obsttorte. She used an egg white glaze under the fruit, no pastry cream. I prefer the currant or apricot glaze and pastry cream.

 

 

 

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