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Blueberry Fruit Tart Recipe – Roswitha's Blaubeer-Obstkuchen Rezept

This Blueberry Fruit Tart recipe, aka Obstkuchen, was sent in by one of our readers, Roswitha Seemann. 

Her recipe calls for fresh or frozen fruit, such as blueberries, raspberries, cherries, plums, or rhubarb and would make an awesome holiday dessert.

Servings:

Makes 9 servings

Ingredients:

Cake Base:

• 3¾ cup flour, all-purpose
• ½ teaspoon salt
• 2 teaspoons baking powder
• ½ cup granulated sugar
• ¾ cup butter
• 1 cup cold water
• 2 cups fruit (fresh, frozen) blueberries, raspberries, cherries, plums, or rhubarb
• extra granulated sugar

Filling:

• 3 small or 2 large eggs
• 1 cup milk
• 1 tablespoon lemon juice
• 1 cup heavy cream (whipping cream)
• ½ cup granulated sugar (or more if needed for sour cherries or rhubarb)
• 3 to 4 tablespoons flour, all-purpose

Instructions:

1. Preheat oven to 350°F.
2. Mix dry ingredients together.
3. Blend in butter. Add water and mix well.
4. Roll out to ¼ inch thickness to fit in a well-greased 9x13-inch baking pan. Make sure you go up the sides of the pan with the dough to hold in the liquid filling.
5. Arrange fruit on top of dough.
6. Sprinkle fruit lightly with sugar.
7. Mix all filling ingredients together, adding just enough flour to make a thin batter. 
8. Pour evenly over the sugared fruit.
9. Bake at 350°F for 30 to 40 minutes or until golden brown
10. Shut off oven and leave tart in oven for about another 10 minutes.
11. Dipping a clean knife in the center of the tart should come out clean.

Notes/Hints:

• If you are using frozen fruit, you will likely need to increase the baking time. I found that it took just over an hour to bake using frozen blueberries.

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