Osterfladen (Easter Tart)

The Osterfladen has a long history possibly dating back to the 1600s. It features shortcrust pastry, apricot jam and a semolina-almond filling. To finish, use a paper stencil to dust a signature icing sugar bunny over the cooled tart. Enjoy!

Difficoltà

Media

Tempo

200 min

Autore

Kenwood

Ingredienti

Porzioni

12

Makes

1 tart

For the pastry

250

2

1

½ , zest of

80 , cold

125 , cold

1 , beaten

For the filling

100

, as needed, brewed

400

1 , or vanilla extract

1

4

1

3

60

3 , separated

½ , zest and juice

50

5

To finish

, as needed

Utensili

Tart tin, round 25 cm, Bowl small, 2 Bowls medium, KCL96.004DG, K-Beater, Creaming Beater, Whisk Tool

Istruzioni

Step 1

Making the pastry

Fit the K-Beater.

Add flour, sugar, salt, lemon zest and butter into the appliance bowl.

Mix for 2 minutes on speed 2 until combined.

Add water.

Mix for 1 minute on speed 2 until a dough has formed. 

Remove the dough from the machine, flatten and wrap in plastic wrap.

Chill in the fridge for 1 hour.

Step 2

Remove the plastic wrap and place the pastry on a lightly floured surface.

Roll out the dough into a 30 cm circle.

Line the tin with the pastry, trim the edges and prick the base with a fork.

Chill in the fridge for 10 minutes.

Preheat the oven to 190ºC.

Line the pastry with parchment paper and fill with baking beans.

Bake for 15 minutes at 190ºC until light in colour.

Remove from the oven, lift the parchment paper with the baking beans out and set aside.

Brush the pastry with beaten egg.

Bake for 15 minutes at 190ºC until light golden.

Step 3

Making the filling

Add raisins into a clean bowl.

Add black tea until the raisins are covered and set aside to soak.

Step 4

Clean the appliance bowl and fit the Creaming Beater.

Add milk, vanilla paste and salt into the appliance bowl.

Cook for 2 minutes at 85°C on speed Min until combined.

Add semolina.

Mix for 1 minute on speed Min until combined.

Cook for 10 minutes at 70°C on speed Stir 3 until thickened.

Add butter, sugar and ground almonds.

Mix for 1 minute 30 seconds on speed Min until combined.

Transfer the mixture into a clean bowl and let cool for 10 minutes.

Step 5

Clean the appliance bowl and fit the Whisk Tool.

Add egg whites into the appliance bowl.

Whisk for 2 minutes on speed Max until stiff peaks have formed.

Step 6

Add egg yolks, lemon juice, lemon zest and sugar into a clean bowl and mix by hand to combine.

Transfer the yolk mixture into the semolina mixture and fold in by hand.

Add 1/4 of the egg whites and gently fold in.

Add the mixture into the appliance bowl.

Whisk for 2 minutes on speed Min until combined.

Drain the raisins and add into the appliance bowl.

Whisk for 30 seconds on speed Min until combined.

Step 7

Preheat the oven to 200ºC.

Spread a layer of jam into the pastry case.

Add the filling and level.

Bake for 40 minutes at 200ºC until the top has lightly browned.

Remove from the oven and let cool.

Sprinkle with icing sugar.

 

Serve.