Sunday, June 21, 2009

Muerbe Teig

This is my German grandmother's recipe for an open fruit tart. It is simple, full of delicious fruit flavor. I especially like it with blueberries or blackberries. I'm thinking of baking this crust and then putting fresh strawberries on top. In Germany, it would never be served without a dollop of real whipped cream.

Mürbe Teig (I think this means something like "crumbly dough")

1 1/3 c flour
1/3 c butter, flaked
1/3 c sugar
pinch salt
pinch baking powder
1 tsp vanilla

Beat butter and sugar together. Add vanilla. Knead in dry ingredients. Cool in refrigerator 30 minutes. Press into pie plate and up the sides. Arrange sliced fruit or berries on top. Sprinkle with cinnamon/sugar blended to taste.

Bake at 375 about 25-30 minutes or until fruit is bubbly and crust is golden brown.

Works well with fresh plums, peaches, blueberries, raspberries...
Can also use canned, drained fruit or frozen, thawed, drained fruit.

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