German Food Guide
Obstkuchen Base - Short Dough The is one kind of base that can be used for an Obstkuchen (Fruit topped cake).
This recipe is for 2 Obstkuchen bases.
3 1/4 cup All-Purpose Flour
1 1/2 cups (3 sticks) Unsalted Butter, cold
3/4 cup Sugar
Pinch of Salt
Cut the butter into tiny cubes.
Sift flour into a bowl. Add all ingredients and knead until dough holds together.
Form dough into a ball, cover with plastic wrap, and refrigerate dough for one hour.
Preheat oven to 350°F (175°C).
Grease 2 Springform pans (or fruit tart pans).
Divide the dough into 2 equal pieces.
On a floured work surface, thinly roll out each of the dough halves. Transfer dough to each prepared pan. Gently press dough into pan, allowing dough to come up the sides.
To keep the dough from shrinking during baking, cover the dough with a piece of parchment paper. On top of the parchment paper place about 1 pound of dried beans. Bake the dough (with the beans) until it is golden brown. Remove from oven and remove parchment paper and beans. Allow base to cool completely before topping with fruit.
For topping ideas, please visit our Obstkuchen (Fruit topped cake) page.