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Fruit Tart with Shortcrust Pastry

4 servings

Ingredients

• shortcrust pastry (as needed)
• egg whites (for brushing) (a little)
• apples, plums, or cherries (as needed)
• sugar (for sprinkling) (a little)
• cherry juice and sugar (for the glaze on cherry cake) (a little)

Instructions

1. Roll out the shortcrust pastry to the thickness of a knife blade, dusting the pastry board and rolling pin with flour.
2. Loosely wrap the dough sheet around the rolling pin and transfer it to the baking sheet.
3. Form a portion of the dough into a long thin roll and place it as a border on the cake base brushed with egg white.
4. Prick the dough several times with a knife to prevent bubbles.
5. Partially bake the prepared base, then top with prepared apples, plums, or cherries, sprinkle with sugar, and finish baking in a hot oven.
6. For cherry cake, catch any escaping juice, boil it with sugar, and pour it cold over the cooled cake.

Modernized from a treasured 19th-century German cookbook.