a simple fruit torte

[underused]

This recipe begins with a simple four-ingredient base. It becomes Obsttorte or Obstskuchen with some fruit and glaze. Fresh and in season is best, but in an “omg people are coming” emergency, you can use tinned peaches. (This is why tinned peaches exist.)

The base is firm and resists sogginess. Bake and top it the same day or make it the day before and assemble before serving. Second day leftovers are still great.

This recipe is best made with flan/tart pan, shown here. Process photos are at the bottom of the post.

PREP: Preheat oven to 350 F. Grease your tart pan and coat with bread crumbs (photo below).

CAKE BASE

2/3 c butter
3/4 c sugar
1 1/4 c flour
3 eggs

Melt butter and set aside.

Blend sugar and eggs until thick and fluffy. Continue to blend while adding flour and butter alternately (in two or three parts). Blend thoroughly, but when it’s blended, stop. Don’t overmix.

Your batter will be quite thick, so spread it gently into the tart pan to maintain the breadcrumb coating (photos 3 and 4 below). It doesn’t have to be perfect on top; that will be the bottom of your cake when you’re done.

Bake at 350 F for 20 mins. Turn out onto rack to cool.

TOPPING

GLAZE

1 c fruit juice (I used the juice the peaches were tinned with)
½ c sugar
2 tbsp corn starch

Bring the sugar and 1/2 cup juice to a boil. Dissolve the cornstarch in the remaining juice. Add to the boiling juice and cook until thick (2-3 mins). If the juice or fruit is bland, add a tsp lemon juice or a pinch of salt

Cool to lukewarm, but use before it’s completely cold.

You may either put the fruit on and drizzle with the glaze or, if you prefer a lighter glazing, turn the fruit in the glaze and arrange it afterwards.

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LAST NOTES
I used the juice from the tinned peaches. The glaze is clouded because the tinned “juice” was cloudy. I adjusted the glaze recipe to account for the sugar (added only an additional tbsp) and thickness (used only 1 tbsp cornstarch—maybe a little more) of the tinned juice. I also added lemon and vanilla for flavour.

The garnish on top is rue and lavender because it’s what I had in the garden and it’s edible. If it tastes crap, we'll pick it off. ☺

This cake base is versatile. Search recipes for “obsttorte” or fruit torte and you’ll find a bunch of ways to top it, including using custard under your fruit.

Comments

[underused]

It's probably a bit from column A and a bit from column B. The herbs were young and their colour exceptional (and rue and lavender both have a blue hue). But I was using the "food" filter on our ridiculous camera, which "enhances" colour. What I'm seeing on my screen is close to what I saw in person, only a bit more intense.

(It's hard for me to know what you see on your monitor, though. ☺)

[full_metal_ox]

Thanks for the clarification. I know that intense blue-green is possible in spirulina and glaucous Scotch kale, and I'm told it's characteristic of nettle soup (although fresh wild nettles have so far eluded my foraging.)

[underused]

I just had some fantastic spanakopita, courtesy of my friend's grandma, made with nettles and dandelion greens.

We have lots of nettles here, but I always forget about them until they're overgrown.

[full_metal_ox]

I've been given to understand that the term for wild herb phyllo pastries is "hortopita"; spanakopita is spinach, and tiropita cheese.

(Disclaimer: my knowledge of the subject comes from reading and the concessions tent at the local Greek Festival, rather than an actual Greek grandmother's home cooking and vocabulary.)

My own chief foragings are wild chives Allium vineale in the spring, lambs'-quarters and purslane in the summertime, and wild apples and more wild chives in the fall. Purslane in particular has a wonderful earthy complexity, combining elements of okra, lemon, vetiver, and romaine lettuce.

[underused]

Hortopita--good to know! I had no idea there was a specific word for it (although I guess spinach pie without spinach is technically something else).

I love purslane--and we have plenty (whether we want it or not). We have a fair amount of lamb's quarters, too, though I never knew what they were called or that we could eat them. (I'm not much of a forager.)