Obstkuchen (Fruit tarts)

• 1/2 cup scalded milk
• 1/2 cup vegetable shortening
• 1/4 cup sugar
• 1 scant teaspoon dry yeast
• 2 eggs well beaten
• 2 cups flour
• Peeled, sliced raw apples
• Peeled, sliced raw pears
• Peeled, chopped raw peaches
• Sliced, poached rhubarb
• Poached cherries, peaches, apricots, pears or prunes
• Fresh or frozen strawberries, raspberries or blueberries, or several fruits in combination
• 1/2 cup of sugar
• 2 eggs
• 1 cup sugar
• 1/2 cup whole milk
• 1 tablespoon flour
• Pinch of salt

1. Add vegetable shortening and sugar to scalded milk and stir to melt thoroughly.
2. When mixture is lukewarm (105 to 115 degrees), add yeast and stir to dissolve.
3. Add well-beaten eggs and flour to yeast mixture.
4. Beat thoroughly.
5. Place dough in a large, greased mixing bowl, and cover with a damp kitchen towel.
6. Set aside in a warm, draft-free place to rise for 8 hours or overnight.
7. The dough will be very spongy.

milk, vegetable shortening, sugar, yeast, eggs, flour, apples, peaches, rhubarb, cherries, frozen strawberries, sugar, eggs, sugar, milk, flour, salt

Taken from cooking.nytimes.com/recipes/100 (may not work)