The Reason For Frozen Fruit

Years ago, a friend gave me this recipe, one she received from her German mother-in-law. She called it Kuchen, though I’ve never found a recipe for kuchen like it. Regardless, this Kuchen is delicious, adaptable for breakfast or tea, and super simple to throw together.

Breakfast

Here goes:

2 cups of flour (this batch was 100% whole wheat pastry) + 1/2 cup cold butter + 1/2 cup sugar (while this is original recipe, I always reduce to 1/3 cup, usually always use coconut palm sugar, and as this was for breakfast, reduced that to a little bit more than 1/4 cup) into the bowl of a food processor, and pulse to crumbs. Remove 1 cup of the mixture and set aside. Add to the food processor 1 teaspoon baking powder + 1/4 teaspoon or so salt + 1 egg. Process until combined. Dump the flour/egg mixture into the 9-inch fluted tart pan (or and similar sized oven safe dish, pan, or tin), then press the mixture evenly over the bottom and up the sides.

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Cover with a single layer of fruit, fresh or frozen. Berries are my favorite, but larger fruits work nicely when sliced thin and arranged artfully in a slightly overlapping single layer.

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Cover the fruit with the reserved flour mixture. Slide this pan onto a larger baking sheet, then slide both into the preheated 375F degree oven. Set the timer for 15-20 minutes. Remove when it looks something like this:

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If you want to use blueberries, add some lemon zest. If you’re doing an apple version, sprinkle some cinnamon over the fruit before the reserved crumbs. Use a variety of fruits, keeping it single-layer deep. Try this with different flours or combinations of flours. Reduce the sugar or use the whole original amount. In less than 30 minutes, you will fill your kitchen with amazing aroma, announcing to guests, or resident sleepyheads, that you’ve been thinking about them, that they’re special, that they are worth some delicious effort. You don’t have to tell them how much effort!

Cheers!

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One thought on “The Reason For Frozen Fruit

  1. Yum. This has been one of the best recipes along with the Fruit crisp to de-allergen-ize. I have found great success with combining a couple gluten-free flours, with the coconut palm sugar, and then chia “egg”. It is so good to have something from the old days, that I can make quickly and enjoy so completlely!

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