History and Origin of Obsttorte Fruit Tart
The Obsttorte fruit tart is a traditional cake originating from Germany, where the word "Obsttorte" literally means "fruit tart". This dessert is characterized by a firm and crumbly pastry base that holds a fresh and juicy mixture of fruits, usually accompanied by a layer of gelatin or thickened juice to give it shine and consistency. In different Latin American countries, this tart is commonly known as "tarta de frutas", "pastel de frutas", or even "tarta de fruta fresca", although the specific term Obsttorte is less common. Its popularity lies in the balanced combination of a soft pastry and a natural, refreshing filling, ideal for celebrations and family gatherings.
This dessert is a clear reflection of European baking traditions that were adopted and adapted in Latin America, where local fruits are used according to the season and availability. Thanks to its versatility and fresh flavor, the fruit tart has become a classic within the repertoire of homemade desserts in many cultures.
How to Prepare Obsttorte Fruit Tart
Ingredients: Unbleached flour, sugar, unsalted butter, egg yolks, fruit, water, cornstarch, egg white, almonds, vanilla extract, whipping cream.
Steps:
Cake:
Mix flour and sugar.
Incorporate the butter until the mixture resembles coarse crumbs.
Add egg yolks.
Mix until a dough forms.
Press the dough into the bottom and sides of a 10-inch springform pan.
The dough should come up 1 1/2 inches on the sides.
Bake in a preheated oven at 375°F for 20 to 25 minutes, until the pastry is firm and lightly golden.
Filling:
Drain canned or frozen fruit, reserving the juice.
Mash 1 cup of fresh fruit to make juice.
Add sugar to the fresh fruit and let it rest for 1/2 hour.
Drain the juice and add water to make 1 cup.
Mix cornstarch and fruit juice.
Cook over medium heat until thickened.
Place the whole fruit on the baked pastry base.
Pour the thickened fruit juice over the fruit.
Refrigerate completely.
Carefully remove the tart from the springform pan.
Almond Topping:
Beat the egg white until foamy.
Incorporate the sugar little by little.
Beat until stiff peaks form.
Spread the meringue around the outside of the pastry base.
Press the almonds to cover the sides completely.
Topping:
Gently incorporate the sugar and vanilla into the whipped cream.
Spread over the fruit.
Decorate with toasted sliced almonds, if desired.
