German Strawberry Tart
The tart and the custard can be prepared a day ahead of time. The pan has to be thoroughly buttered and then dusted with flour to prevent the cake from sticking. The eggs and butter need to be at room temperature. The original German recipe called for an 11-inch cake pan, although I used a 9-inch form and had enough dough left to make three little mini-tarts. My strawberries were very large, but smaller ones would be fine too. For the butter, I like to use European-style butter like Kerrygold. For the glaze, I used some sweetened strawberry and rhubarb juice, but you can use cherry juice or any dark fruit juice. There will be some leftover pudding and strawberries, which makes a great snack.
The tart :
1 ½ sticks (13 TBS) butter (180g) at room temperature
1 cup (180g) sugar
3 eggs (at room temperature)
1 tsp vanilla extract
1 1/3 cup flour (180g)
1 tsp baking powder
1 package 6½ -cup Jello Cook-and-Serve pudding & pie filling1½ - 2 pounds of strawberries.
3/4 cup fruit juice
3 TBS sugar
1 TBS powdered pectin
Preheat the oven to 350˚F/ 180˚C.
Cover all the surface of the baking pan thoroughly with softened butter.
Sprinkle with flour, shaking off the excess.
Beat the soft butter in a stand-up mixer with the whisk attachment. Add the sugar and beat until creamy for several minutes. Add the vanilla extract and one egg at a time, continuing to beat after each addition until the dough is well combined. In a separate bowl, mix the flour with the baking powder and add to the dough in several additions. Add the dough into a well-greased and floured cake pan. Smooth the top of the cake.
Bake the cake in the middle of the oven for about 20 minutes.
Allow the cake to cool slightly and very carefully remove the cake. I ran a knife around the edges before turning it over. Let the cake cool completely. At this point, you can keep it wrapped in the fridge for a day.
Prepare the pudding according to the directions on the package. You want your pudding to be stiff. This can also be done a day ahead of time.
Whisk together the sugar and the powdered pectin. In a small pan, bring the juice to a boil and drizzle the sugar-pectin mixture into the boiling juice whisking constantly. Boil for 2 minutes. Cool until just barely warm. Drizzle the glaze over the strawberry tart.
Assembling the tart :
Rinse and dry the strawberries. Cut the top off each strawberry to make a flat edge. Spread about a cup of pudding over the cake, leaving the edges free. Beginning on the outside of the cake, arrange the strawberries in a circle with the cut side down. Play with this a little bit and have fun. Drizzle the cooled glaze over the strawberries and allow to set for an hour before serving. The torte can be kept in the fridge covered for a couple of days. Before serving, whip some cream and decorate the cake with it or just serve it on the side.
recipe from a German website
adapted by ©Sunnycovechef