Forest Fruit Tart à la Catherine – French recipe

Ingredients for 1 servings:

• 200 g wheat flour
• 60 g almond(s), ground
• 100 g butter, cold
• 1 egg(s)
• 70 g sugar, fine
• 2 tbsp sugar, fine
• 800 g blackberries, blueberries, gooseberries, currants, raspberries, mixed, fresh or frozen
• 150 g sugar, fine
• 3 eggs
• 200 g cream or melted butter
• ½ tsp vanilla, ground

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Wood fruit tart

Make a dough from flour, ground almonds, butter, 70g sugar, and one egg. It’s important not to overknead the dough. The butter shouldn’t dissolve, so your hands shouldn’t get greasy. Chill the dough for about an hour. If chilled too long, it will become very hard and impossible to work with. In this case, the microwave’s defrost setting can help. Then line a greased tart pan (preferably with a removable bottom) or a springform pan with the rolled-out dough, or press the dough directly into the pan. Now sprinkle the 2 tablespoons of sugar over the shortcrust pastry base and then distribute the washed fresh or still-frozen fruit evenly over the base. The tart turns out best with frozen fruit, so consider freezing fresh fruit first. This gives the sugar, cream, and egg mixture a chance to set before the fruit becomes too soft. To prepare the cream: Combine the sugar and cream or milk. Then add the eggs one at a time, whisking vigorously until a fluffy cream forms. Finally, add the vanilla. Pour this cream over the fruit. Bake in a preheated oven at 200°C for 30 minutes. Serve warm or cold with whipped cream.