🥧 Fruchtkuchen (German fruit tart)
Fruchtkuchen is a German fruit cake made from a thin, buttery pastry base covered with sliced apples and halved apricots, sprinkled with sugar and dotted with butter before baking. The fruit softens and caramelises at the edges while the base stays crisp. It is cut into squares or wedges and served with afternoon coffee, often with a dollop of whipped cream.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 300 g shortcrust pastry
- 3 apples, peeled, cored and thinly sliced
- 400 g apricots, halved and stoned
- 60 g sugar
- 30 g butter, in small pieces
- 1 tsp cinnamon (optional)
- 1 tbsp lemon juice
Method
- Heat the oven to 190 °C. Roll out the pastry and line a 26 cm tart tin or small tray.
- Toss the apples with the lemon juice and arrange them overlapping on the pastry, then add the apricot halves cut side up.
- Sprinkle with the sugar and cinnamon and dot with the butter.
- Bake for 40–45 minutes until the pastry is golden and the fruit tender. Cool slightly before slicing.
How to make it lighter
- Cut it into 12 smaller squares instead of 8 slices.
- Halve the sugar on top — ripe apricots and apples are sweet enough on their own.
- Skip the whipped cream, or serve it with fresh fruit instead.
History
Fruit-topped sheet cakes and tarts are a long-standing part of German Kaffee und Kuchen culture, made with whatever fruit is in season, from plums to apples and apricots.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →