Mahnke Family Recipes- Fruit Kuchen (Muerbeteig)

Ingredients

1 c / 120 g1 ¹⁄₂ c / 180.0 g2 c / 240 g3 c / 360 g flour1 c / 120 g flour
¹⁄₂ c / 114 g³⁄₄ c / 171.0 g1.0 c / 228 g1 ¹⁄₂ c / 342 g butter¹⁄₂ c / 114 g butter
1 T / 13 g1 ¹⁄₂ T / 19.5 g2 T / 26 g3 T / 39 g sugar1 T / 13 g sugar
1 whole1 ¹⁄₂ whole2 whole3 whole egg yolk - save the white1 whole egg yolk - save the white
2 T / 28 g3.0 T / 42.0 g4 T / 56 g6 T / 84 g milk2 T / 28 g milk
¹⁄₄ t / 2 g³⁄₈ t / 3.0 g¹⁄₂ t / 4 g³⁄₄ t / 6 g salt¹⁄₄ t / 2 g salt

Apple topping

6 whole9.0 whole12 whole18 whole apples - sliced thin6 whole apples - sliced thin
1 whole1 ¹⁄₂ whole2 whole3 whole egg white1 whole egg white
1 c / 200 g1 ¹⁄₂ c / 300.0 g2 c / 400 g3 c / 600 g sugar1 c / 200 g sugar
1 t / 5 g1 ¹⁄₂ t / 7.5 g2 t / 10 g3 t / 15 g butter1 t / 5 g butter
1 t1 ¹⁄₂ t2 t3 t flour1 t flour
1 T1 ¹⁄₂ T2 T3 T lemon zest1 T lemon zest
1 t1 ¹⁄₂ t2 t3 t cinnamon or nutmeg1 t cinnamon or nutmeg

Peach or plum topping

6 whole9.0 whole12 whole18 whole peaches - sliced thin6 whole peaches - sliced thin
1 whole1 ¹⁄₂ whole2 whole3 whole egg white1 whole egg white
¹⁄₂ c / 200 g³⁄₄ c / 300.0 g1.0 c / 400 g1 ¹⁄₂ c / 600 g sugar¹⁄₂ c / 200 g sugar

I learned this from my grandmother. I love it with peaches, but it's great with plums and apples.

Method

Mix pastry. It will be wet like a cake batter.
Spread on the bottom of a 9x12 inch pan. Should be about a little more than 1/4 - 1/2 inch thick.
Slice your fruit into thin wedges and arrange is single, slightly overlapping layer.
Then mix the topping and pour even over the fruit.
Bake at 350F/180C for approximately 45 minutes or until the topping is bubbling all over and the pasty light brown.

Servings

8

Category

Vegetarian

Cuisine

Author

Florence Mahnke