GERMAN OBST TORTE {FRUIT TART]
I just made one of these along with 6 mini pies. So I thought I would share the recipe. My Germanh mother-in-law made tarts using many fruits. It took me a long time to find the tart pan that I could afford. They're available on Amazon.com.
Provided by Sam Womack
Categories Fruit Desserts
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. For the crust, use a frozen pie crust, baked; or mix first 4 ingredients well, pour into tart pan and bake at 350 for about 45 minutes or till toothpick/knife comes out clean. Let cool then turn out on platter or a 12 inch cake keeper bottom.
- 2. For glaze, mix well next 3 ingredients and cook till thickened. Let cool to finger touch.
- 3. Wash, drain and cap strawberries [some people say hull]. Slice in half; or leave whole if desired. Arrange in pie crust or on the tart crust.
- 4. When glase is cool enough, pour evenly over the berries. Let cool completely, refrigerate if desired. Left overs should be refrigerated
- 5. NOTE: Any fruit can be used, some you may not find the sugar free gelatins. Use the unflavored one. A nice decorative tart is one where you half bananas length wise and pinwheel on the crust, leaving space between to be filled with strawberries. Then use sugar free strawberry banana gelatin for the glaze. The only mini pie shells I have found are made by Keebler.
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