Shared by Peter Hoffman
Shared by Peter Hoffman
Meurbeteig (Summer Fruit Cake)
Yield: 6-8Time: 30 min + 40 min inactive
Meurbeteig (Summer Fruit Cake)
Yield: 6-8Time: 30 min + 40 min inactiveFamily Journey
Nuremberg, Germany and Tenafly, New Jersey
New York City
This recipe was shared by Peter Hoffman. Read more about his family in "Cool Down With Chef Peter Hoffman’s Summer Dinner Menu" and try his recipes for schav (cold sorrel soup), German potato salad, and summer bean salad.
Ingredients
1 ¼ cups all purpose flour
½ cup sugar, divided
1 teaspoon baking powder
¼ teaspoon salt
1 stick unsalted butter, cold and cut into ½” squares
1 egg yolk
1 ½ pounds cherries (or any summer fruit!), pitted and drained
Preparation
Step 1
Preheat the oven to 375°F.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment add the flour, a ¼ cup of sugar, baking powder, and salt. Mix on low speed to combine. Add the cold butter and egg yolk. Mix on medium speed for 5-10 seconds until the dough comes together and is the size of small pebbles. Dump out into a 12-13” tart pan and press and shape evenly forming it into the bottom of the pan, unifying the dough. Refrigerate the crust while preparing the fruit.
Step 3
Toss the cherries with the remaining ¼ cup of sugar. Spread the cherries over the prepared crust and arrange evenly.
Step 4
Bake for 40 minutes or until crust is lightly browned.
Step 5
Enjoy al fresco with whipped cream.
