However, the dessert bottom of the fruit flan is made of a sponge or shortcrust pastry base. The boden ( base or floor in English) of the fruit flan and the tart shell are often filled with rich pastry cream ( crème pâtissière in French) to prevent the dessert from soaking through the fruit's moisture. fruit tartĪlso known as Obsttorte, fruit flan shares similarities with a fancy fruit tart rather than a fruit pizza, as it features a biscuit-like flan base and glazed fruit toppings. In German, it is called Obsttorte ( fruit cake in English) or Obstboden, meaning "fruit ground, "froot floor," or "fruit base." Fruit flan vs. How to prevent the fruit base from soakingĪnd what's an extra touch that sure makes the dessert a showstopper? The authentic German fruit flan is covered with a fruit cake glaze called Tortenguss to fix the fruits and make them shine.įruit flan closely resembles a popular German strawberry cake or Erdbeerboden, made with a Genoise cake base, vanilla pudding, and seasonal fresh strawberries.įruit flan is a traditional German dessert made with a fruit base, smooth custard, and fresh fruits covered with a sweet glaze.You can serve it at an upcoming birthday party or baby shower and impress everyone there with your baking skills. It is a delicious dessert that will be the talk of your next event. Cut the tart into wedges and serve.If you are looking for a sweet treat to complete your entertaining menu, there is no better dessert option than this simple fruit flan. (Alternatively, stir together the jam and water in a small pot over medium heat and warm until it reaches the desired consistency.) Using a pastry brush, glaze the fresh fruit until evenly coated and glistening. Stir, and check the consistency of the glaze it should be the consistency of maple syrup. In a small bowl, stir together the apricot jam with the water until combined. Cover and refrigerate the cream cheese filling until you are ready to assemble the tart.Īssemble and glaze the tart: Shortly before serving, spread the chilled filling in the tart shell in an even layer. Stop the mixer to scrape down the sides and bottom of the bowl, then whip on medium-high until fluffy and light, about 2 minutes. Reduce the speed to medium-low and slowly add the heavy cream, taking care to pour it between the whisk and side of the bowl, so it doesn’t splatter. Make the filling: In the bowl of a stand mixer fitted with the whisk attachment, or using a large bowl and a handheld mixer, combine the cream cheese, confectioners’ sugar and vanilla and mix on medium speed until smooth, stopping the mixer to scrape down the sides and bottom of the bowl as needed. If baking from frozen, you may need to add 5 more minutes of baking time.) Transfer to a wire rack and let cool completely in the pan. (If the tart shell puffs slightly while baking, gently press it down with a spoon. Bake for 20 to 25 minutes, or until light golden brown. When you’re ready to bake the tart shell, position a rack in the middle of the oven and preheat to 375 degrees. (At this point, the tart shell may be tightly wrapped and frozen for up to 24 hours.) Set the tart pan in a large, rimmed baking sheet and transfer to the freezer for 30 minutes. Using your fingers, press the crust into the pan, taking care to form an even layer all the way around. Transfer the dough to an 11- or 12-inch round tart pan with a removable bottom. It will still look crumbly, and this is fine. Add the egg yolk and mix on medium speed until uniformly combined and the mixture holds together when pressed, about 1 minute. Add the butter and mix on medium-low speed until the mixture looks crumbly, about 1 minute. Make the tart shell: In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a hand mixer, stir together the flour, confectioners’ sugar and salt.
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