What is this pastry pictured in the "Austria" article in the World Book Encyclopedia?

[jeffknop]

On the bottom right of this picture. What are these?

[Duvel]

Bit blurry, but maybe an Erdbeer Tartelette ...?

 

https://oberlaa-wien.at/produkt/erdbeer-tartelette/

 

 

 

Edited Sunday at 08:45 AM by Duvel (log)

[jeffknop]

58 minutes ago, Duvel said:

Bit blurry, but maybe an Erdbeer Tartelette ...?

 

https://oberlaa-wien.at/produkt/erdbeer-tartelette/

 

 

 

if you want to see the picture and try to zoom in better, this is it    https://archive.org/details/worldbookencyclop01worl/page/936/mode/2up

[Duvel]

1 hour ago, jeffknop said:

if you want to see the picture and try to zoom in better, this is it    https://archive.org/details/worldbookencyclop01worl/page/936/mode/2up

Still blurry on magnification, but based on color of the round objects layered onto what looks like a pastry base, their uneven size distribution and what looks like tiny dot on the surface I stick with Erdbeer Tartelette (or strawberry tartlet), a popular Austrian (and German) dessert. Shortcrust shell, filled with vanilla cream or pudding, topped with (sometimes macerated) strawberries and glazed with a bit of strawberry juice mixed with gelatine (cf. above posted link).

 

[jeffknop]

8 minutes ago, Duvel said:

Still blurry on magnification, but based on color of the round objects layered onto what looks like a pastry base, their uneven size distribution and what looks like tiny dot on the surface I stick with Erdbeer Tartelette (or strawberry tartlet), a popular Austrian (and German) dessert. Shortcrust shell, filled with vanilla cream or pudding, topped with (sometimes macerated) strawberries and glazed with a bit of strawberry juice mixed with gelatine (cf. above posted link).

 

 

ok thanks man.   and can you also tell me what the fried-looking things are directly above the "strawberry tartlets"?  

[Duvel]

The guy is topping a sweet yeast dough base with (deseeded and halfed/quartered) Marillen (apricots). They are hugely popular in the Alps region. After baking it will likely be glazed with slightly diluted apricot jam.

[jeffknop]

9 hours ago, Duvel said:

The guy is topping a sweet yeast dough base with (deseeded and halfed/quartered) Marillen (apricots). They are hugely popular in the Alps region. After baking it will likely be glazed with slightly diluted apricot jam.

thanks a lot.  what is the actual name for it, marillenknodel?

[Duvel]

12 hours ago, jeffknop said:

thanks a lot.  what is the actual name for it, marillenknodel?

That would be simply Marillenkuchen. A Marillenknödel is a quark-dough based dumpling with a small apricot inside.

[jeffknop]

 

15 hours ago, Duvel said:

That would be simply Marillenkuchen. A Marillenknödel is a quark-dough based dumpling with a small apricot inside.

ok thanks man