Today I made an attempt to re-create one of my grandmother’s recipes. My grandmother was from Vienna and (unlike me) an expert baker. For ‘Kaffee und Kuchen’ (coffee and cake – an afternoon tradition of a sweet meal between lunch and dinner) she would always serve several cakes – her famous Viennese Sachertorte for example, a German cheese cake, something with fruit, and maybe some leftover Streusel, all with lots of whipped cream. Her handwritten recipes couldn’t be any shorter, unfortunately – so I tried my best figuring it out. The result didn’t really resemble Omi’s cakes at all, and I had to improvise a bit along the way, but it did taste ok in the end :)
Ingredients (for a small tart):
250 g flour (organic all-purpose flour)
100 g sugar
1 small packet of vanilla-flavoured sugar
Half a teaspoon of baking powder
150 g butter
Grated lemon peel (of half a lemon)
About 200 g of berries (raspberries and blueberries here)
Two teaspoons tapioca flour
One teaspoon brown sugar
A spring form pan for baking (I used a very small one, with 16 cm diameter)
Separate the egg white and yolk and whisk the egg white until stiff, set aside. Mix flour, baking powder, sugar, and egg yolk in a bowl, add the butter in flakes, then whisk everything together, first using a mixer and then your hands (it’s easier that way). Add the egg white when the dough is still crumbly. Continue kneading until the dough is firm and smooth – add more flour, or a few teaspoons of milk if it’s too sticky or too dry.
Let the dough rest for fifteen minutes in the fridge, then roll it out on a flat surface with a rolling pin – not too thinly, it should be about one centimeter high. You want to get a flat piece of dough a bit larger than the spring form pan you will be using. Grease the inside of the springform and gently place the dough in it, pulling it up along the walls. Prick the dough with a fork several times.
Now on to the fruits. Mix the berries with a little tapioca flour to give them more structure and then fill them into the tart, about two centimeters high, gently folding the dough over the berries at the edges where possible. Sprinkle brown sugar on top and bake the tart in a pre-heated oven at 175 degrees Celsius for about 45 minutes. Let the tart cool for at least thirty minutes before serving.
If you have too much dough, you can keep it in the fridge or freeze it and use again a few days later.