Blueberry Fruit Tart Recipe – Roswitha's Blaubeer-Obstkuchen Rezept
This fruit tart recipe can be made with a variety of fruits. A traditional German Obstkuchen, made with rhubarb or perhaps blueberries, it should be among your quick and easy cake recipes!
- Prep time
- 15 min
- Cook time
- 40 min
- Yield
- 9 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 3¾ cups flour, all-purpose
- ½ teaspoon salt
- 2 teaspoons baking powder
- ½ cup granulated sugar
- ¾ cup butter
- 1 cup cold water
- 2 cups fruit (fresh, frozen) blueberries, raspberries, cherries, plums, or rhubarb
- extra granulated sugar
- 3 small or 2 large eggs
- 1 cup milk
- 1 tablespoon lemon juice
- 1 cup heavy cream (whipping cream)
- ½ cup granulated sugar (or more if needed for sour cherries or rhubarb)
- 3 to 4 tablespoons flour, all-purpose
Instructions
- 1
Preheat oven to 350°F.
- 2
Mix dry ingredients together.
- 3
Blend in butter. Add water and mix well.
- 4
Roll out to ¼ inch thickness to fit in a well-greased 9x13-inch baking pan. Make sure you go up the sides of the pan with the dough to hold in the liquid filling.
- 5
Arrange fruit on top of dough.
- 6
Sprinkle fruit lightly with sugar.
- 7
Mix all filling ingredients together, adding just enough flour to make a thin batter.
- 8
Pour evenly over the sugared fruit.
- 9
Bake at 350°F for 30 to 40 minutes or until golden brown.
- 10
Shut off oven and leave tart in oven for about another 10 minutes.
- 11
Dipping a clean knife in the center of the tart should come out clean.