Sunday, January 18, 2015


Mürbeteig (Basic)


 2 1/2 cups sifted all purpose flour
½ cup sugar
½ lb butter
3 egg yolks
Grated rind of one lemon


Cut the butter into the flour/sugar mixture.  Add lemon peel.  Form well, add yolks, and gather into a ball.  Roll on wax paper.  Place in desired pan.  Bake at 350 F, 30-40 minutes.

 Note:  this dough (short crust) is used as the base for a number of German cakes and cookies.  This is another one of Gertrude’s handwritten recipes that I was able to find. She had some variations, such as the addition of rum, milk, chocolate, and ground almonds. In summer, she often baked a fruit tart (Obst Torte) using a round fluted tart pan (tin) for the crust.  I do not have the recipe for the fruit portion of it.

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