John Myers
Ingredients for 1 servings:
- 100 g wheat flour
- 50 g spelt flour
- 1 tsp baking powder
- 60 g cane sugar
- 2 egg yolks
- 60 g butter, cold
- 2 tbsp water, cold
- Pulses for blind baking
- 200 g marzipan paste
- 2 tbsp jam (orange jam)
- 500 g strawberries
- 250 g whipped cream
- 20 g vanilla sugar
- 3 tbsp pistachios, chopped
Instructions
Working time approx. 30 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 18 minutes; Total time approx. 1 hour 8 minutes
For the base, knead the first 6 ingredients with 2 tablespoons of cold water to form a dough. Line a tart tin with baking paper. Line the tin with the dough and prick it several times with a fork. It’s best to place the tart tin in the freezer for a short time or chill it in the refrigerator for about 20 minutes. Preheat the oven to 200°C (fan oven). Blind bake with pulses for about 10-12 minutes. Remove the pulses and let the base cool briefly. Roll out 180g of marzipan between two layers of cling film, place it on the cake, and then bake for another 6-8 minutes. Once cooled, spread with jam. Rinse and hull the berries, slice 2/3 of them, and place on the base. Whip the cream with the vanilla sugar until stiff peaks form and pour over the top. Quarter the remaining strawberries and grate the remaining marzipan (works best if it’s been in the freezer for a short time). Spread both on the tart with the pistachios.
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