German Tart Crust Recipes

GERMAN TART CRUST RECIPE

Steps:

• Break eggs in mixing bowl, beat well, add the sugar, vanilla and a pinch of salt; and the soft butter. Con tinue mixing untiul mixture foamy.
• Add sifter flour and baking powder.
• Grease, or spray, your baking pan, sprinkle with bread crumbs, fill in teh dough and flatten.
• Bake in preheated oven, 350 degrees, 13-15 minutes, until golden. Let cool on a wire rack.
• From here on there are variations. For the vanilla sugar, mix vanilla, the real stuff, 1 tsp to 2 cups sugar and let dry completely. It will keep about about a year in a closed ocntainer,
• Wash/cap/hull strawsberries and arrange over cooled cake. See glazes below.
• 3 tbsp strawberry jam, heated, use a pastrry brush to spread over the berries. Cook a firm vanilla pudding, spread it on the cake, then top with the berries. MY ADDITIONs: 1 cup water, 1 package sugar free strawbrerry jello, 2 tbsp cornstarch. cook until it thickens. Let cool to finger touch then spread evenly over the berries. Make a mixture of cream cheese& milk, just enough so it is easily spreadable spread on cake then add the berries.
• Serve as is or with whipped cr4eam.

BASIC TART CRUST - TORTENBODEN

Steps:

• Beat the egg yolks and gradually add 1/2 cup sugar, and beat to a froth.
• Mix the hot milk with the remaining sugar, lemon juice, lemon peel, and butter.
• Sift together the flour, salt, and baking powder.
• Combine all mixtures.
• Beat the egg whites until fluffy, then fold them into the mixture.
• Grease a pan and dust with flour, pour mixture into pan and bake at 350 degrees for 35 minutes.
• Remove from oven and let cool; when cool, slice twice horizontally, spread layers with cream filling of your choice, and set back together.

GERMAN STEAK TARTARE (HORS D'OEUVRES)

Steps:

• Lightly oil the inside of a 5-cup ring mold.
• Drain oil off anchovy fillets; separate and drain each on paper towels.
• Chop 4 of the fillets very finely and leave remaining whole; set aside.
• Chop onion very finely—you should have 1/2 cup.
• Put chopped anchovy, chopped onion, ground beef, capers, egg yolks, salt, pepper, and parsley in a large bowl.
• Using a wooden spoon, toss and mix until very well combined.
• Taste, and if necessary, add more seasonings.
• Mixture should be highly seasoned.
• Spoon meat mixture into the prepared ring mold, pressing down firmly with the back of a wooden spoon to pack tightly and remove all air holes.
• Cover meat-filled mold tightly with plastic wrap and chill for 2 to 3 hours or until ready to serve.
• To unmold: Uncover ring mold.
• Using a small knife, loosen meat mixture from edges of mold.
• Place a serving dish upside down on top of mold; invert mold and serving dish.
• Shake firmly to release meat mixture; remove mold.
• To garnish and serve: Arrange anchovies on top of meat mixture in a crisscross fashion and garnish with red pepper cubes.
• Drain olives; mound in center of ring mold.
• Arrange watercress around edge of meat.
• Be sure to keep the Steak Tartare refrigerated until ready to serve.
• It is especially good served on unsalted saltine crackers, English water biscuits, or small rounds of rye bread.

GERMAN APPLE PIE

Steps:

• In a small bowl, combine flour and salt; cut in the shortening until crumbly. Add vanilla. Gradually add water, tossing with a fork until dough forms a ball. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges., For filling, combine the sugar, flour and cinnamon; sprinkle 3 tablespoons into crust. Layer with half of the apples; sprinkle with half of the remaining sugar mixture. Repeat layers. Pour cream over all. , Bake at 450° for 10 minutes. Reduce heat to 350° bake for 55-60 minutes or until apples are tender. Cool on a wire rack. Store in the refrigerator. Serve with whipped cream if desired.

GERMAN PLUM TART

Steps:

• In a small bowl, cream butter and 3 tablespoons sugar until light and fluffy. Beat in egg yolk. Gradually add flour, 1/4 cup at a time, until mixture forms a soft dough. Press onto the bottom and up the sides of a 9-in. pie plate., Arrange plums, skin side up with edges overlapping, in crust; sprinkle with remaining sugar. Bake at 350° for 35-45 minutes or until crust is golden brown and fruit is tender.

ZWETSCHEKUCHEN (GERMAN PLUM TART)

Steps:

• Place the flour, 1 1/3 cup of sugar, lemon peel, cinnamon, and butter into the work bowl of a food processor, and process until the mixture turns grainy. Stop the machine, add eggs and egg yolks, and process in the machine until the mixture gathers itself up into one dough ball. If the dough doesn't ball up, stop the machine, sprinkle several drops of water onto the dough, and process again. Place the dough into a covered container and refrigerate at least 3 hours or preferably overnight.
• The next day, preheat oven to 350 degrees F (175 degrees C). Allow the dough to rest at room temperature for about 30 minutes to warm up.
• Roll out the dough on a well-floured surface to make a 9 1/2-inch circle. Dough will be rich and sticky. Scrape up the dough circle, and press into a 9-inch pie dish. Quarter and slice the plums, and place skin sides down onto the dough in a neat ring, starting at the outer edge and working in a neat row towards the center.
• Bake in the preheated oven until the plums are bubbling hot and the crust starts to brown, about 45 minutes.
• Allow the tart to cool, and sprinkle with 1 tablespoon of sugar before serving.