Raspberry Tart

Ingredients for 10 servings:

• 110 g flour
• 30 g sugar
• ¼ tsp salt
• 225 g butter, cold
• 2 tbsp water, very cold
• ¼ tsp cinnamon
• 150 g sugar
• 30 g flour
• 4 cup(s) raspberries, fresh
• 2 cup(s) raspberries, fresh
• Whipped cream, for decoration

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Preheat the oven to 200 degrees Celsius. For the dough, take 110g flour, 30g sugar, and the salt and mix together in a bowl. Quickly work in the butter with two knives, just like you would for crumbles. The mixture should look crumbly. Add 1 tablespoon of ice water at a time and mix lightly. Do not use more water than necessary to create a cohesive dough. Press the mixture into a 23cm springform pan and create a 2.5cm border. Set aside. For the filling, mix the cinnamon, sugar, and flour in a small bowl. Sprinkle half of this mixture on the bottom of the lined pan. Sprinkle the first portion of raspberries on top. Sprinkle the remaining cinnamon mixture over the berries. Place the oven rack on the lowest position, place the springform pan in the oven, and bake at 200 degrees Celsius for 50-60 minutes, until golden brown and bubbling. Remove the tart from the oven and let it cool on a wire rack. Before serving, top with the remaining raspberries and serve with whipped cream.