top of page




Summery mini cakes with fruit in a glass not only look great, but are also a great gift for the next party because they are easy to transport.

You can find the video for the recipe here_cc781905-5cde-3194-bb3b- 136bad5cf58d_ .


  1. For a slightly flaky dough, cut the butter and fat (lard or vegetable fat serves as fat) into small cubes and place in the fridge. Tip: Lard later makes the dough a little softer than vegetable fat.

  2. Mix flour, salt and sugar. Using your fingertips or a food processor, roughly incorporate the cold fat and butter. Add cold water and mix with a fork until a dough forms.

  3. Form the dough into a disc on a lightly floured work surface, wrap in cling film and refrigerate for two hours. Preheat the oven to 210 degrees (bottom heat or fan oven).

  4. Prepare the fruit: blanch, peel and chop the peaches or nectarines. Wash and dry berries. Mix everything with flour and sugar and distribute evenly in the glasses.

  5. Roll out the chilled dough on a lightly floured work surface to a thickness of three to four millimeters and cut evenly into strips or cut out with a suitable cutter or a glass. Use the strips to weave a lattice over the filling or slit a pattern in the circle of dough to allow steam to escape while baking.

  6. Place the pastry lid on the fruit in the jar. Bake for 15 minutes in the middle of the oven. Then reduce the oven temperature to 200 degrees and bake for another eight to nine minutes until the pie is golden brown.


For 6 to 8 jars with a diameter of 8-10 cm


For the pie dough:

  • 100g butter (cold and diced)

  • 50 g lard or vegetable fat (cold and cut into cubes)

  • 210 grams of flour

  • 1/2 tsp salt

  • 1/2 tsp sugar

  • 75 ml water (cold)

For the filling:

  • 1 kg seasonal fruit (berries, peaches, nectarines, cherries etc.)

  • 5 - 6 tablespoons flour (depending on the type of fruit)

  • 50 - 80 g sugar (depending on the sweetness of the fruit)

bottom of page