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I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites. Unless otherwise noted recipe, images and content © Just like Oma | instagram twitter facebook pinterestīreads | Cakes | Cookies | Desserts | Dumplings | Meats | SPÄTZLE | Salads | Soups | Vegetables | Vegan | Oktoberfest | COOKBOOKS | Terms and conditions | eCookbook FAQĬopyright 2008-2022 (aka ) | All Rights Reserved | Site Map | Privacy Policy | Powered by: Make Your Knowledge Sell!Īffiliate Disclosure: Quick German Recipes participates in various affiliate advertising to provide a means to earn advertising fees by linking to retail websites. I found that it took just over an hour to bake using frozen blueberries. If you are using frozen fruit, you will likely need to increase the baking time.Dipping a clean knife in the center of the tart should come out clean.

Shut off oven and leave tart in oven for about another 10 minutes.Bake at 350☏ for 30 to 40 minutes or until golden brown.Mix all filling ingredients together, adding just enough flour to make a thin batter.Make sure you go up the sides of the pan with the dough to hold in the liquid filling. Roll out to ¼ inch thickness to fit in a well-greased 9x13-inch baking pan.½ cup granulated sugar (or more if needed for sour cherries or rhubarb).2 cups fruit (fresh, frozen) blueberries, raspberries, cherries, plums, or rhubarb.

Fruit tart cake