Raspberry tart with pine nuts

Ingredients for 1 servings:

• 200 g shortcrust pastry
• Butter for the mold
• 100 g butter
• 100 g powdered sugar
• 90 g almonds, ground
• 3 eggs, size L
• 3 tbsp brown rum
• 100 g pine nuts
• 100 g raspberries fresh, or (unthawed) frozen, nB also more

Instructions

Working time approx. 1 hour; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 4 hours 30 minutes

Tarte aux framboises et aux pignons, for 16 pieces

Grease a tart pan (26-28 cm diameter) with a little butter. Prepare the shortcrust pastry (I like to use the stirred shortcrust pastry from su3si’s forum, which makes a larger batch that can be used up if desired). Flatten it into a thick disc, place it in the pan, and press it evenly into the pan with your hands, pulling up a short edge. Don’t overwork the dough. Prick the base several times with a fork. Cover and refrigerate overnight or for at least 3 hours. You can also form the dough into a thick disc, wrap it in plastic wrap, refrigerate for a few hours or overnight, then roll it out and fit it into the pan, pricking the base several times with a fork. Preheat the oven to 180°C. For the filling, melt the butter. Place the sugar and ground almonds in a bowl and stir in the melted butter. Add the eggs and beat vigorously until the mixture lightens in color, then stir in the rum. Remove the tart tin from the refrigerator and pour in the contents of the bowl. First, add the pine nuts (if desired, toast them lightly brown in a pan without oil beforehand), then distribute the raspberries evenly on top and press them lightly into the filling. Bake the tart for 30-40 minutes, not too dark, let it cool completely, and, if desired, dust with a little powdered sugar before serving. The tart tastes delicious fresh or even 2-3 days after baking. However, it should not be stored for longer than 2 days in hot temperatures, as this increases the risk of the raspberries becoming moldy. Refrigeration is also an option, although the flavor will suffer somewhat.