Beautiful purple fruit is sandwiched between moist cake and sweet topping in this traditional German treat.
Pflaumenkuchen. I don't think I can pronounce that, but it is German for plum cake, specifically a traditional Bavarian dish of a sturdy cake topped with fresh plums and optionally (but of course I went for it) a streusel crumble. As the plums cook they release their juices and seep into the cake below, adding color and flavor. Some recipes call for a yeast dough, but I went with a simpler type of cake.
Savor the end of blueberry season with a dessert that moves easily from kitchen to sukkah.
Blueberry season is just coming to an end, so take advantage of this recipe to utilize the last surge of berries in these cute, pop tart-like desserts. Of course, in the United States you can buy berries almost year round, and frozen would work as well here.
The juices of the blueberries have a tendency to ooze out as they cook, even if you seal the edges as best you can: It doesn't really bother me, I kind of like the "rustic" look.
Fruit tarts with buttery crust, pastry cream, and fresh, unbaked fruit are just what summer called for.
I love making pies and tarts. You can find one cooling on my kitchen table almost every Friday throughout the summer months, filling the room with the aroma of peach, apple, strawberry, cherry or any other rich fruit filling. But recently I've found a fun and exciting new method to serve fresh fruit desserts, one without any cooking or added sugar, just the natural sweetness of the fruit.
Enter these mini tarts filled with sweet, rich pastry cream and topped with diced fresh, unadorned fruit.