Food
comments 2

i am a tart for tarts

http://farm3.static.flickr.com/2650/4130757096_99bdcf68ca_o.jpg

http://farm3.static.flickr.com/2802/4129991229_67259d5333_o.jpg

my sister in law made these, she’s from deutschland so they are genuine german tarts (i think they’re called obstkuchen …. or obsttorte? you germans might have to help me out here). either way it’s her mom’s recipe, one was of fresh strawberries and the other of tinned cherries. woooooweeeee. naturally, i stuffed my face (and had to go lie down afterward). but the best thing about them is that they’re not too sweet (as opposed to, say, lemon meringue pie) – so you don’t feel all bad for having 5 pieces.

http://farm3.static.flickr.com/2780/4130757386_de1803b9b0_o.jpg

http://farm3.static.flickr.com/2793/4129991493_169771746b_o.jpg

http://farm3.static.flickr.com/2655/4129991665_57898b54a9_o.jpg

http://farm3.static.flickr.com/2644/4129991817_6e2392130d_o.jpg

http://farm3.static.flickr.com/2499/4129991947_4f4a0e95b1_o.jpg

http://farm3.static.flickr.com/2553/4130758016_4e2cd4a573_o.jpg

http://farm3.static.flickr.com/2660/4130758126_7ef592fa70_o.jpg

ps: they all found it very amusing that i was taking photos inbetween bites

[update] my sister in law emailed me the recipe, she says:

They are quite easy to make,

  • 200g flour
  • 100g butter (or a bit more)
  • 40g sugar (I used castor sugar or whatever that is called)
  • 2-3 egg yolk
  • Little bit of lemon juice

The dough must rest in the fridge for half an hour or so… You can put anything on it, we also often had it with tinned peaches, also super nice. so you bake the base (180C for 20 minutes, until light brown) & then top it off with any fresh / tinned fruit.

  • strawberries
  • a packet of gelatin
  • 1 Tbs of Gran Marnier
  • 1 Tbs of powdered sugar

Combine the powdered sugar with the gelatin powder and prepare as directed, adding the Gran Marnier to the water. Pour the gelatin over the fruit, starting from the middle and moving toward the edge. Let the cake cool, and serve with freshly whipped cream.

Subscribe to posts via Email

2 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Current ye@r *