John Myers
Raspberry Tart
The perfect raspberry tart recipe with a picture and simple step-by-step instructions.
- 600 gr Raspberries frozen
- 300 gr Flour
- 100 gr Sugar
- 200 gr Butter
- 1 Egg
- 100 gr Raw marzipan paste
- 2 tbsp Powdered sugar
- 1 tbsp Brown sugar
- Juice of 1/2 lemon
- First let the raspberries thaw. For the dough, knead the flour, sugar, butter in flakes and the egg until smooth. Roll out about 2/3 of the dough. (I now always do this between two strips of cling film, that works great. Nothing sticks to the roll or the work surface anymore. But your super bakers have known that for a long time, right?). Press the dough into a greased tart pan. Prick the bottom several times. Grate the raw marzipan mixture and sprinkle it on the dough base. Chill for about 30 minutes.
- In the meantime, mix the raspberries with the powdered sugar and lemon juice. Spread the mixture on the dough base. Roll out the remaining dough thinly (you now know how) and cut into thin strips that are as fine as possible (not like me) and place on the tart. Brush the grid with water and sprinkle with the brown sugar. Bake in the oven at 200 degrees top / bottom heat for approx. 35 minutes. That’s it. Enjoy your meal and have fun baking it.
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