This obstkuchen mit blaubeeren recipe, or fruit cake with blueberries, is a variation of the German fresh fruit tart recipe I posted previously on Olives-n-Okra. I picked loads of blueberries (literary buckets) at two pick your own farms in Central Florida (read my review of Beck Brothers Blueberries and U-Pick Blackberries). I froze many of the berries to make a blueberry pie and blueberry syrup, but I made sure I put some aside for a fresh fruit tart. Oh, and blueberry jam.
I thought about this tart all week. I just bought a new flan/tart pan, and I was dying to use it. I finally broke down and made one after work one night. I think I ate about as many blueberries while I was baking as I put on the tart. Still, with a belly full of berries, I so wanted a slice of the tart. While it was resting on the counter, my son in-law asked for a slice. It was late, too late I thought, to be eating a sweet dessert. It’s really bad, I heard, to go to bed right after eating cake. He shrugged and walked off. I told him it was for tomorrow. I put the cake in the refrigerator where it would chill and be safe for the night.
The next day, I thought about the tart all during work. When I got home, I cut two slices in order to take photos. When I was finished, my husband and I ate the two slices of tart. It was super moist, but not too sweet. I put the tart up and didn’t give a second thought. When I came home the next day, most of it was gone. My husband said he ate a slice or two. Good thing blueberries have one of the highest antioxidant capacities of any fruit, which means they offer a lot of health benefits (read more about the health benefits of blueberries). He finished off the tart later that night. My son in-law never got a slice. I might make another one next weekend. In this recipe, I spread the tart with white marzipan mixed with two tablespoons of raspberry liqueur. Almond paste mixed with fruit juice or liqueur is a good substitute, but 3 ounces of chilled vanilla pudding works just as well. I spread the marzipan over the tart cavity, then I fill it with fresh blueberries. I normally don’t add liqueur or fruit juice with fresh fruit, but it does work well with canned fruit. I usually mix water and sugar with the glaze. Fruit juice works, too, but it’s a bit too sweet for me. You could also simmer about a 1/2 cup of fresh blueberries and add the dark-colored juice of the fresh blueberries in the glaze mixture. That will give the glaze a nice berry tint. My mom and I make these tarts with what ever fruit is in season. For now, it’s blueberries, but I did see several road side stands selling ripe Georgia peaches.
- 2 eggs
- ½ cup sugar
- 4 ounces unsalted butter, softened
- ¾ cup all-purpose flour
- 2 teaspoons baking powder
- 4 tablespoons white marzipan
- 2-3 tablespoons liqueur or fruit juice
- 2 cups fresh blueberries
- 2 packets of clear glaze
- 4 tablespoons sugar
- 2 cup waters or fruit juice
- 11-inch nonstick tart pan
- Heat oven to 325°F. Separate the eggs and beat the egg white together with ¼ cup sugar.
- Beat the yolks with ¼ cup sugar and butter until light.
- Mix the flour with the baking powder and stir in egg yolk mixture. Fold in egg whites.
- Coat the tart pan with baking spray or butter. Pour in the cake batter and smooth over (the batter is thick). Bake until slightly golden, about 15 minutes. Do not over bake. The tart will be dry. Remove from oven and cool slightly. Remove tart from pan.
- Wash and pat dry blueberries. Discard stems and defective berries.
- Mix together the marzipan paste and liqueur. Spread evenly over tart. Arrange berries to cover marzipan.
- In a saucepan, mix two packets of glaze with 4 tablespoons sugar. Stir in 2 cups cold water or juice.
- Bring to a boil; let boil over medium heat for 1 minute.
- Cool for 1 minute, then spoon glaze evenly over fruit.