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

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 10 Sep. 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
Butter

1 tablespoon
Almond meal

60 g
Egg white

3
Egg yolk

3
Lemon

½
Granulated sugar

50 g
Icing sugar

as needed
Egg

1
Brewed black tea

as needed
Fine semolina flour

4 tablespoons
Apricot jam

5 tablespoons

Tools

Oven
Cooking Chef XL
Small bowl
Tart tin - round 25cm (10")
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 Creaming Beater
Add the ingredients into the appliance bowl
Cook until combined – 2 minutes, 85°C, speed Min
Then add semolina
Mix until combined – 1 minute, speed Min
Cook until thickened – 10 minutes, 70°C, speed Stir 3
Then add the next ingredients
Mix until combined – 1 minute 30 seconds, 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 by hand 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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