John Myers
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Fine Raspberry and Almond Tart
The perfect fine raspberry and almond tart recipe with a picture and simple step-by-step instructions.
Shortcrust
- 130 g Flour
- 2 tbsp Vanilla sugar see my KB: http://www./rezept/455254/Vanillezucker-mal-anders.html
- 1 Egg
- 75 g Cold butter
- 1 tbsp Lime zest
- 1 pinch Salt
Covering
- 200 g Frozen raspberries
- 100 g Ground almonds
- 100 g Liquid butter
- 90 g Powdered sugar
- 3 Eggs
- 3 tbsp Forest raspberry spirit
Shortcrust
- Put the flour together with the sugar in a bowl, add a pinch of salt. Make a well in the middle, put the egg in there, add the lime zest and the butter in small flakes around the edge and then quickly work it into a smooth dough with your hands, wrap it in cling film and let it rest for 1 hour in the refrigerator.
Covering
- Put the almonds together with the powdered sugar in a bowl, mix and then add the melted butter and mix everything well. Now add the eggs and beat everything vigorously and then finally stir in the wild raspberry spirit.
Assembly and finish
- Preheat the oven to 180 degrees. Roll out the dough thinly between two freezer bags that have been cut apart. Place the tart pan upside down on the dough, after removing the upper freezer bag, of course. Now cut the dough all around with a seam allowance of 1 cm.
- Turn the mold over together with the dough, the dough will then slide into the mold by itself. Prick the pastry base with a fork and spread the topping on it. Now place the raspberries in the frozen state on the almond mixture and press into the mixture and then bake everything for about 40 – 45 minutes.
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