German Tart brings the charm of traditional German baking to the forefront, embodying a combination of carefully chosen ingredients that culminate in a delightful pastry creation. This recipe unveils the art of crafting a flavorful and satisfying tart with a historical legacy that pays homage to the culinary traditions of Germany.

The roots of German baking run deep, with centuries of tradition and innovation shaping the country’s pastry culture. German tarts and pastries often spotlight the use of fruits, spices, and skillful pastry techniques. German Tart is a testament to this legacy.

Throughout history, German cuisine has been influenced by regional ingredients and methods. The use of apples and prunes in this tart showcases a fondness for using fruit to create balanced and delectable desserts. The combination of ingredients reflects a balance of sweetness and tartness that characterizes many German desserts.

German Tart’s pastry demonstrates a mastery of technique. The incorporation of potato flour adds a distinct texture to the pastry, while mixed spices add warmth and depth of flavor. The careful layering of cake crumbs between the filling and the pastry crust contributes to the tart’s structure and ensures a delicious bite in every slice.

INGREDIENTS

For Pastry:

• 6 tablespoonfuls Crisco (shortening)
• 3/4 cupful flour
• 3/4 cupful potato flour
• 1 tablespoonful sugar
• 1/2 teaspoonful mixed spices
• 1/4 teaspoonful salt
• 1 teaspoonful lemon juice
• Cold water

For Mixture:

• 3 apples
• 3/4 cupful prunes
• 4 tablespoonfuls sugar
• 1/2 lemon
• 1/2 cupful water
• 1 tablespoonful cake crumbs

INSTRUCTIONS

1. For the mixture, peel, core, and slice the apples. Wash the prunes in lukewarm water.
2. In a small saucepan, combine the apples, prunes, sugar, grated lemon rind, and cold water. Stew the mixture slowly until the apples are soft.
3. Remove the prunes from the mixture, take out the stones, and cut the prunes into small pieces. Return the prunes to the apples and allow the mixture to cool.
4. For the pastry, sift the flours, sugar, salt, and mixed spices into a basin.
5. Add the Crisco and cut it into the flour using a knife until finely divided. Then, rub the mixture together lightly with your fingertips until it resembles breadcrumbs.
6. While rubbing, lift the flour well in the basin to incorporate air and avoid making the Crisco too soft.
7. Add the lemon juice and enough cold water to make a stiff pastry paste. Divide the pastry into two equal pieces.
8. Wet a dinner plate with cold water and leave it wet. Roll out one piece of pastry thinly and line the plate with it.
9. Sprinkle cake crumbs over the pastry in the plate, then spread the cooled apple and prune mixture on top.
10. Roll out the second piece of pastry to create a cover. Wet the edges of the bottom pastry, then place the top pastry piece on and press the edges together firmly.
11. Trim around the edges with a knife or scissors, and mark the edges neatly.
12. Brush a little water or beaten egg white over the top pastry. Dredge the top with sugar to create a sweet and crisp finish.
13. Bake the tart in a moderate oven for approximately forty-five minutes, or until the pastry is golden brown and the filling is set.
14. Serve the German Tart either hot or cold. Optionally, the tart can be covered with boiled frosting for an extra layer of sweetness and decoration.

NOTE:

• This recipe yields a German Tart that embodies the harmonious blend of flavors and textures emblematic of German baking. The tart’s combination of apples, prunes, spices, and a carefully crafted pastry shell celebrates the rich culinary heritage of Germany. Whether enjoyed as a warm treat or a chilled dessert, German Tart brings a taste of tradition to the modern table.