Sunday, May 29, 2016

Good enough to eat, but not for me...

I love, love making things with fruit, but I won't eat them.  It's odd because I have an idea what would be a good fruit combination, but I don't like fruit.  Most fruit I've never even eaten.  Crazy, I know!

Even though fruit scares me, I find it can be very beautiful.  Nature is so strange, but yet so alluring!

Dale and I are going to our friend's, John and Val, for a BBQ today.  Of course I wanted to bring everything under the sun, but we limited ourselves to two things.  Dale will be making a cucumber salad, and I made this tart.  

German Fruit Tart

(serves about 12)

3 eggs
75 grams (3/8 cup) sugar
75 grams (1/3 cup) soft butter
1 packet German vanilla sugar
1 pinch salt
150 grams (1 1/4 cup) pastry flour (half all purpose flour and half cake flour)
1 teaspoon baking powder  

Generously grease and flour a German flan pan.  I recommend that you do this first and have it set aside.  Preheat your oven to 400 degrees F. 

Beat eggs in a large bowl, using a hand mixer at highest setting; add sugars, salt, and soft butter, and continue beating at high speed until frothy.  Sift flour and baking powder together and add and beat until well blended.  Pour batter into the prepared pan and smooth.  This will be fairly thick, so be sure you carefully push the batter into the "moat" of the pan.  This will create the depression in the inverted finished cake.  Bake for about 12-15 minutes or until golden brown and an inserted toothpick comes out clean.  Let the cake cool completely on a wire rack before turning out and assembling.

You can find these specialized ingredients and pan online (Google German Flan Pan) or in German grocery stores, and sometimes the pans show up in thrift stores.  We just take it for granted that we've always had one.  Our pan was from Dale's German mother,  Jenny.  My Grandma Bahls also had one, and made wonderful cakes when we were growing up.  

Tart Filling:
Assorted fruit, sliced; anything that's in season is best, but you can also used canned (I used some canned Mandarin orange slices in the tart pictured)
1 packet Clear Glaze; follow the instructions on the package

Arrange your fruit in a pleasing pattern.  I love this part!  I'm so anal when it comes to getting it just right.

Spoon the hot glaze over top to set the fruit.  Let this cool before serving.

Take a pint of cold heavy cream and add two packets of "Whip It" stabilizer (if you have it), and packet of vanilla sugar.  If not, you can just whip the cream with a little sugar and a few drops of vanilla and serve over the cut slices of the tart.

Enjoy!  I'll just enjoy the pleasure of making something beautiful and delicious for others!

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