Moms Fruit Flan German Erdbeer Obst Boden Torte Recipes

Steps:

• For pastery: Makes one 9 inch (23 cm) tart shell Preheat oven to 210°C (410°F). Measure flour and set aside. Place a removable-base 9 inch tart tin on a baking sheet. Place all other ingredients - butter through salt - in a medium oven-proof bowl and place bowl in hot oven for 15 mins. Butter will bubble and just start to brown at edges. Remove bowl from oven, dump in flour and stir quickly with a long wooden spoon until dough pulls away from sides of bowl and forms a ball - do not touch bowl with your bare hands. Tip hot dough into the waiting tart pan and spread roughly across the base with a spatula. When cool enough to touch, use your fingers to press and spread evenly into tin and up sides - an off-set spatula is great here to get a really smooth base. Prick all over with fork and refrigerate for 5 mins to firm up slightly. Bake 15 mins until golden. Cool, fill and bake again as required. I highly recommend using it for this Drunken Chocolate Caramel Tart insanity. If using with a no-bake filling, simply bake the crust for a minute or two longer, then cool and fill. A better choice for the pastry: Directions for custard: Prep 15 min Cook 5 min Ready 20 min In a heavy saucepan, stir together the milk or half and half, and 1/4 cup of sugar. Bring to a boil over medium heat. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. Cover with fruit ... in this case, drained canned peach slices and fresh blueberries. See below for other combinations. Other traditional fillings Make as above and finish by covering with a glaze. Or, brush tart with warmed apricot jam, cover with prepared fruit or berries, and spoon glaze over top.

Steps:

• To Make Base (Boden):.
• Thoroughly grease a 10 to 11 inch (25 to 28 cm) boden tin. Preheat oven to 350 degrees F.
• In a large bowl beat together butter and sugar til white and creamy; add egg and beat til mixed in thoroughly.
• Sift together flour and baking powder and fold into the butter mixture, adding milk til it holds together in a ball.
• Press dough into a well greased boden torte pan (wet your hands with a little water to keep the dough from sticking to your hands).
• Bake at 350 for 15-20 minutes or until lightly golden.
• Remove from oven. Cool in pan on a rack for 15 minutes, then invert on a cake plate or other large plate.
• Filling:.
• If desired, spread a thin layer of custard (or vanilla pudding or pastry cream) evenly over the cooled boden.
• Fill with a variety of fruit and whipped cream. Use any variety you like or simply canned peach slices or fresh strawberries.
• Glaze:.
• For a simple glaze, melt a little apple jelly or strawberry jam and pour over the fruit.
• -Or- take 1/2 cup of the fruit syrup. Cook it over high heat with 1 Tablespoon of cornstarch dissolved in a little cold water, cook it until it is clear, and the raw cornstarch flavor disappears (approximately 2 minutes). Drizzle evenly over the fruit.
• Chill until ready to serve. This cake is best served within 24 hours.
• Serve with a dollop of fresh whipped cream and you have a lovely little dessert. Quick and easy.

Steps:

• Grease an 8 inch (20cm) raised-based flan tin. Sprinkle over 2 tsp sugar and tilt to coat evenly. Add 1 level tsp flour and coat similarly, knocking out any excess.
• Place the eggs and remaining sugar in a deep bowl and whisk until the mixture is very thick. Sift the flour over the surface of the mixture. Fold in gently with a metal spoon, then turn into the prepared tin and tilt to level the surface.
• Place on a baking sheet and bake in the oven at 180 degrees C for 20-25 minutes until the sponge springs back when pressed lightly. Allow to cool on a wire rack.
• Arrange the sliced fruit in the flan case. Put the strawberry jam and 1 tbsp water in a small saucepan and heat gently together until liquid. Cool a little then brush over the fruit.

Steps:

• Open the tin of fruit and strain the juice or syrup into a cup. Make up 1/2 pint (2 cupfuls) of the fruit juice by adding water if necessary. Heat the juice and water in a saucepan, until it is just boiling. Remove from the heat and add the jelly. Stir until the jelly melts. Leave a few minutes to cool, then put into the fridge, freezer, or other cold place, until the jelly is half-set. (This will take about 1/2 to 1 hour according to the temperature: the colder it is, the quicker the jelly will set).
• When the jelly is half-set, arrange the fruit in the sponge flan in pretty patterns. Spoon the half-set jelly on the top and leave in a cool place to set completely (15-30 minutes, depending on the temperature). Leave any spare jelly to set, then mash with a fork and serve separately with any spare fruit. (If the jelly gets too set before you remember to finish the flan, it can be thinned down by carefully adding 1 to 2 tbsp boiling water to the set jelly and stirring hard, to make it soft again).

Steps:

• Cut peeled apples into quarters, then each quarter into 5 pieces, then partically cook apple with sugar, keep hot.
• Sift flour into bowl, rub in butter, add sugar, then egg and mix to soft dough.
• Roll out half the pastry and line large, deep flan.
• Spread apples to within 1/2" of top of flan tin.
• Grate remainder of pastry over top and bake 25-30mins at 220 deg C (425 deg F).
• Serve hot or cold, with cream, custard or ice-cream.

Steps:

• Cake:.
• Separate yolks from egg whites. Beat the yolks, water, sugar and vanilla sugar until foamy. Add the flour and baking powder to this mixture.
• Beat the egg whites until stiff and carefully fold them into the above mixture.
• Pour into greased flan form and bake at 350° for ca. 25 minutes. Remove from pan and let cool.
• Cake tends to stick to pan, if this happens do the following: turn cake onto cooling rake, if it does not come out easily, run a tea towel under cold water, wring and place over bottom of flan form. The cake should then drop out easily.
• Syrup:.
• Mix together all ingredients and stir until the sugar has dissolved. Pour over cool cake. Top with sliced fruit and glaze.
• You do not need to use the syrup, if you do, use it carefully as you do not want to drown the cake in it. It is only meant to give it a bit of a kick.
• Serve with whipped cream and enjoy!