Saturday, March 2, 2013

Viennese Style Fruit Tart (Pareve)


This fruit tart is as easy to make as pizza. Since I made it in mid winter the fruit I used (and in the photo) is canned. Although delicious, it will be even better with fresh summer fruit.  Most of the Viennese recipes I read use fresh prune-plums, however for the tart pictured here I used canned plums and peach slices. Like most of my baking, I have made this version pareve (non-dairy).  I keep thinking that there might be a way to modify this to create a Passover version.

The tart is four layers of ingredients: the dough base, warmed jam, a layer of fruit and a layer of crumble topping. The fruit and crumble should be prepared while the dough is rising.  The assembled cake is baked on a baking or cookie sheet.  This cake can be made start to finish in under 3 hours (which, to me, means one evening).

Dough: 

  • 11 oz all purpose flour
  • .5 oz instant yeast (I used SAF gold, meant for "sweet dough") - approximately 1 scant Tbsp yeast
  • pinch kosher salt 
  • 3 egg yolks 
  • 1 Tbsp vanilla sugar
  • 1.5 oz sugar
  • 4 oz soy or rice milk (if you are ok with making the cake dairy, use milk) . Warm slightly in the microwave. 
  • grated lemon rind from one full lemon, or one heaping tsp lemon oil 
  • 2 oz margarine (or butter if you are going for the original dairy version) 
  • 2-3 Tbsp brandy or rum (optional) 
Fruit layer: 
  • 1c prune plums, sliced in half and pitted 
  • 1c peeled, pitted, sliced peaches 
Jam layer:
  • 1/2- 3/4 c warmed plum or apricot preserves
Crumble layer:
  • 4 oz all purpose flour
  • 4 oz sugar
  • 4 oz margarine (use butter if you are making the cake dairy)
  • 2 oz marzipan  (I use Love n Bake Marzipan, it comes in an 11 oz can, I divide the contents into 2 oz portions and freeze the remainder in small snack bags) .  Warm slightly in microwave. 
  • 2 oz chopped nuts (the Viennese recipes use hazelnuts, I use other tree nuts depending on what I have on hand) 
  • pinch kosher salt 
  • 1 Tbsp vanilla sugar 
  • 1/4 tsp ground cinnamon 

Make the dough: 
1. In a large bowl or in the bowl of the kitchen aide add the flour, yeast, sugar (s) and salt. Mix. 


2. Add the warmed soy milk, egg yolks, margarine and lemon.  Mix on low speed, until the dry ingredients are hydrated.  The mixture will be feel greasy, but not too well hydrated, it should hold together when you mix. If necessary, add 2-3 additional Tbsp soy milk.  

3. Cover the dough with plastic wrap, the wrap should lay loosely directly on the dough.  Place in a draft free area and allow to rise for 30 minutes.  When you check, the dough will not rise much, but will feel softer.  De-gas, re-cover and allow to rise for 30 more minutes (2 rises). 

4. Prepare the crumble by melting the margarine and mixing in the sugars, salt, cinnamon and flour. Cover with plastic wrap and chill while the dough is rising and you prepare the cake. 

5. Prepare the fruit (if you are using canned fruit, make sure the fruit is well-drained). 

6. Just before the completion of the second rise, warm the preserves. 
5. Preheat the over to 360 degrees. Line a baking pan with parchment paper. 

6.  Gently remove the dough from the bowl and place on a lightly floured board, pat into a rectangle shape (you'll be rolling the dough into a rectangle, about 1/2 inch thick- initially shaping the dough into a rectangle will help the dough follow the direction of the rolling pin).  
7. Flip the dough, so that the top of the dough now has some of the 
residual flour from the rolling surface.  Heat the jam for under a minute (be careful, hot sugar burns) and spread across the dough, which should measure about 12 x 15 inches. 

You can tuck in the edges, in case it looks too rag-gy, the rectangle does not have to be perfectly square. 

8. Line up the fruit pieces on top of the preserve covered dough. Press slightly into the surface. The fruit can be lined up just to the edge of the dough. 

9. Remove the crumble from the fridge- sprinkle small pieces all over the top of the assembled dough. Sprinkle the brandy over the top of the cake. 

10. Bake 30-40 minutes.  The crumble and dough along the sides of the cake will be golden. Allow to cool before moving the dough.
NOTE: I served the cake at a staff meeting and got feedback that it was very good, but warming a bit would be even better. Come to think of it, maybe a bit of vanilla ice cream along with it.