German Fruit Tart
- 1 cup all-purpose flour
- 1/4 cup whole-wheat pastry flour
- 1/2 cup sugar
- 1 egg
- 1 tablespoon half-and-half or cream
- 1/8 teaspoon almond extract or 1/4 teaspoon vanilla extract
- 6 tablespoons unsalted butter, thinly sliced
- cornstarch
- sliced strawberries
- sliced kiwi
- sliced banana
- blueberries
- 2 teaspoons turbinado or powdered sugar (optional)
- Preheat oven to 350 F.
- To make crust, beat together flours, sugar, egg, half-and-half and almond extract. Add butter slices and mix together until sticky ball of dough forms. Refrigerate 30-60 minutes.
- On heavily floured surface, knead dough a few times and roll out to fit greased 10-inch tart pan.
- Carefully spread dough into tart pan and bake 15-20 minutes, or until tart starts to turn golden brown. Remove from oven and cool.
- Dust crust with cornstarch to help fruit stick to crust. Arrange strawberries, kiwi, banana and blueberries on top of crust; sprinkle with sugar, if desired.
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