Tart with almond filling, raspberries and pine nuts

Ingredients for 1 servings:

• 1 portion of sweet shortcrust pastry
• 100 g ground almonds
• 100 g butter
• 100 g sugar
• 10 g vanilla sugar, homemade
• 3 m.-sized eggs
• 3 tbsp Grand Marnier
• 150 g raspberries, fresh, you can use up to 200 g
• 80 g pine nuts, you can use less, but at least 60 g

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Tarte aux Amandes, aux Framboises and aux Pignons

You can use store-bought shortcrust pastry or make it yourself. I use store-bought because shortcrust pastry and I have a difficult relationship. Preheat the oven to 180°C (top and bottom heat). Place the pastry on the provided baking paper in a 26 cm tart tin or a rectangular 22×28 cm tin, pull a 2 cm edge up, and prick the pastry several times with a fork. For the filling, melt the butter and mix it with the sugar and almonds. Add the eggs and beat the mixture with a hand mixer on high for 2-3 minutes until it is thick and light in color. Stir in the Grand Marnier. Spread the mixture evenly over the shortcrust pastry. Place the raspberries on top, open-side down. This works best if you place each raspberry individually on the almond mixture. Sprinkle the pine nuts on top. Bake the tart on the second rack from the bottom for about 40 minutes. The shortcrust pastry should be light brown, as should the surface of the filling. This tart is a classic of French cuisine. In 2005, Skye posted a recipe for the Tarte aux Framboises et aux Pignons in the Tarts and Cakes forum. This is my version.