I found this Fruit Platz recipe in the Mennonite Treasury and thought I'd adapt it to fit into a tart pan. If you have never tried using one, this is a great recipe to try it with. The unique thing about this pan is that, once the cake is baked and cooled, you can push through from underneath and place the tart, along with the removable bottom, onto a serving plate.
- 1 1/2 cups flour
- 1/4 cup sugar
- 3 tsp baking powder
- 1/2 tsp salt
- 1/4 cup shortening or butter, room temp
- 1 egg
- 5 Tbsp milk
- 1/3 cup butter, room temp
- 3/4 cup golden or regular sugar
- 3/4 cup flour
- Grease and flour an 11-inch tart pan or a regular 9X13-inch pan. (tap to make flour disperse evenly)Preheat oven to 350 F.
- Combine dry ingredients and cut in butter with pastry blender to make fine crumbs.
- In a small bowl, whisk egg, adding milk and then stir into dry ingredients with a fork.
- Gather together, pressing to shape into a ball.
- Roll out on floured baking mat or counter until an inch larger all around than the pan you are using.
- Roll up on rolling pin to unroll onto pan, or carefully lift into pan. Press up dough to make an edge all around.
- Arrange peeled and sliced apples or other desired fruit.( If you are using juicy fruit, such as berries, sprinkle with 1-2 Tbsp cornstarch mixed with 1/4 cup sugar.)
- Make crumb mixture, using pastry cutter or fingers, squeeze to shape crumbs and sprinkle over apples/fruit.
- Bake for 40 minutes, until crust and topping is a nice golden brown.
- Serve plain, with whipped cream or ice cream.
Serve rustic style
or elegant style