Introduction

When you look in the window of a German Konditorei or Bäckerei you can practically tell the season by the fruit tarts: fresh rhubarb and strawberry tarts in spring, apple and grape in autumn. And the pastry usually cradling these natural wonders is Mürbteig, which I prefer to translate as “rich tart pastry.”

There are two basic ways of making tarts. Either the fresh fruit is baked together with the pastry shell, or the shell is completely prebaked and then filled with fresh, frozen, or canned fruits. A simple Obstkucken is merely fruit baked with some raisins, nuts and butter; and it takes only a little more time to be fancier with a soufflé topping or custard filling. With few exceptions, German tarts are open-faced.

Tarts are very easy to make and do not have to be time-consuming. You can do much of the work ahead of time, thanks to the freezer and refrigerator, by accomplishing a step here and there when you have a minute. A fully baked shell can be baked in advance and kept up to three days if tightly wrapped.

Other doughs, such as Blätterteig (puff pastry), are sometimes used for tart shells. Hefeteig (yeast dough) is often preferred in home baking by people who must limit their butter intake.

All tarts can be decorated with whipped cream before serving. In the home, when Obstkuchen are served after a good meal or for afternoon coffee, one usually passes a bowl of lightly sweetened whipped cream around the table.