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.

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