Obsttorte (Fruit Torte) Recipe

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Obsttorte (Fruit Torte) Ingredients

PASTRY

2 cup flour, unbleached
1/4 cup sugar
1 cup butter, no margarine, unsalt
2 each egg yolks

FILLING

4 cup fruit, fresh, canned, frozen
1/2 cup sugar, if fresh fruit is used
1/4 cup ; water, if needed
2 tbsp cornstarch

ALMOND COATING

1 each egg white
1 tbsp sugar
1/2 cup almonds, toasted, sliced

TOPPING

2 tbsp sugar
1 tsp vanilla extract
1 cup cream, heavy, whipped

A Recipe for
Obsttorte (Fruit Torte)

Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

Herb Tip
Using Thyme:
Both the leaves and flowers of the thyme plant are used and are available either fresh or dried. Thyme adds a flavor that’s a little bit minty and a little bit lemony. Uses of thyme include beef, fish, chowders, vegetables and tomato sauces

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Food Tip
Find lean cuts of beef by looking for the words "round", "loin", "extra lean" or "the leanest" in the name. Cuts like top round, tenderloin or sirloin will be lean and healthy.

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Obsttorte (Fruit Torte)

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Obsttorte (Fruit Torte) Directions

CAKE: Mix flour and sugar. Cut in butter until mixture resembles
coarse crumbs. Add egg yolks; mix to form dough. Press dough into
bottom and sides of a 10-inch springform pan. Dough should come 1 1/2
inches up the sides. Bake in a preheated 375 degree F. oven for 20 to
25 minutes, until pastry is firm and light brown. FILLING: Drain
canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit
to make juice. Add sugar to fresh fruit and let stand 1/2 hour.
Drain juice and add water to make 1 cup. Mix cornstarch and fruit
juice. Cook over medium heat until thickened. Place whole fruit in
baked pastry shell. Pour thickened fruit juice over top. Chill
thoroughly. Carefully remove torte from springform pan. ALMOND
COATING: Beat egg white until foamy. Gradually beat in the sugar.
beat until stiff peakes are formed. Spread the meringue around the
outside of the pastry shell. Press in the almonds so that they
completly cover the sides. TOPPING: Gently fold sugar and vanilla
into whipped cream. Spread over the fruit. Garnish with sliced
toasted almonds, if desired.

Serves: 8

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Obsttorte (Fruit Torte) Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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