Name: Osterfladen (Easter Tart)
Prep time: 1 h 60 min
Total time: 3 h 200 min
Yield: 12 servings
Ingredients: as needed Brewed black tea; 3 Egg white; 1 pinch Salt; 1 tablespoon Butter; 1 Egg; 125 g Water; ½ Lemon; as needed Icing sugar; 80 g Unsalted butter; 100 g Raisins; 5 tablespoons Apricot jam; 400 g Milk; 3 Egg yolk; 4 tablespoons Fine semolina flour; 50 g Granulated sugar; 5 tablespoons Granulated sugar; 1 teaspoon Salt; 1 teaspoon Vanilla bean paste; 250 g Plain flour; 60 g Ground almonds

recipe by Kenwood https://kenwoodworld.com/

Total Time

3hrs 20mins
Serves

12
Calories

304

This Easter tart has a very long history possibly dating back to the 1600's. It's filled with a thin layer of apricot jam and a semolina and almond filling. We've decorated ours similar to how you would find them in bakeries today - with and icing sugar bunny. Simply make a stencil from baking paper, place on to the cooled tart and sieve icing sugar over the whole tart.

recipe updated May 28, 2025

Ingredients

Lemon

½
Unsalted butter

80 g
Water

125 g
Plain flour

250 g
Granulated sugar

5 tablespoons
Salt

1 teaspoon
Raisins

100 g
Milk

400 g
Vanilla bean paste

1 teaspoon
Salt

1 pinch
Egg white

3
Egg yolk

3
Lemon

½
Granulated sugar

50 g
Egg

1
Brewed black tea

as needed
Fine semolina flour

4 tablespoons
Butter

1 tablespoon
Ground almonds

60 g
Apricot jam

5 tablespoons
Icing sugar

as needed

Tools

Oven
Stove
Kenwood Chef
Small bowl
Saucepan
Medium bowl

Step preview

Making the pastry:
Fit the K-Beater
Add the ingredients into the appliance bowl
Mix until combined – 2 minutes, speed 2
Then add water
Mix until a dough has formed – 1 minute, speed 2
Remove the dough from the machine, flatten and wrap in plastic wrap
Chill in the fridge – 1 hour
Remove the plastic wrap and place the pastry on a lightly floured surface
Roll out the dough into a 30 cm circle
Line the tin with the pastry, trim the edges and prick the base with a fork
Chill in the fridge – 10 minutes
Preheat the oven – 190ºC
Line the pastry with parchment paper and fill with baking beans
Bake until light in colour – 15 minutes, 190ºC
Remove from the oven, lift the parchment paper with the baking beans out and set aside
Brush the pastry with beaten egg
Bake until light golden – 15 minutes, 190ºC
Making the filling:
Add raisins into a clean bowl
Then add tea until the raisins are covered and set aside
Clean the appliance bowl and fit the Whisk Tool
Add the ingredients into a saucepan
Heat, stirring constantly, until dissolved – medium heat
Then add semolina and stir until combined
Cook, stirring occasionally, until thickened – 10 minutes, medium heat
Transfer the mixture into the appliance bowl
Then add the next ingredients
Whisk until combined – 5 minutes, speed Min
Transfer the mixture into a clean bowl and let cool – 10 minutes
Clean the appliance bowl and fit the Whisk Tool
Add egg whites into the appliance bowl
Whisk until stiff peaks have formed – 2 minutes, speed Max
Add the ingredients into a clean bowl and mix to combine
Transfer the yolk mixture into the semolina mixture and fold in by hand
Then add 1/4 of the egg whites and gently fold in
Then add the mixture into the appliance bowl
Whisk until combined – 2 minutes, speed Min
Drain the raisins and add into the appliance bowl
Whisk until combined – 30 seconds, speed Min
Preheat the oven – 200ºC
Spread a layer of jam into the pastry case
Then add the filling and level
Bake until the top has lightly browned – 40 minutes, 200ºC
Remove from the oven and let cool
Sprinkle with sugar
Serve

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