Raspberry Tart
Baking and Desserts • European
Description
Raspberry Tart
Ingredients
- Sugar 6 tablespoons
- Butter 5 oz
- Whole egg 1 piece
- Wheat Flour 10 oz
- Baking Powder ½ teaspoon
- Raspberry leaves 25 oz
- Starch film 1 tablespoon
- Water 10 fl oz
Step-by-Step Guide
Step 1
Slightly melt the butter. To do this, place a container with the butter cut into small pieces in a bowl of hot water for 5-10 minutes.
Step 2
Add the yolk and 4 tablespoons of sugar to the melted butter. Mix thoroughly. Add the baking powder or baking soda, neutralized with vinegar.
Step 3
Add half of the flour and mix with a fork. Gradually add the remaining flour to knead the dough. The dough should be soft and easily kneadable with fingers.
Step 4
Grease the pie dish with butter. Distribute the prepared dough by hand in the dish to form a border 4 cm high. Bake in a preheated oven at 355°F for 20-25 minutes until the dough turns golden.
Step 5
For the filling, puree 100 g of raspberries using a blender or mash the raspberries with a fork until smooth. Add 200 ml of water and 2 tablespoons of sugar to the puree and bring to a boil over low heat.
Step 6
Dissolve the starch in 50 ml of cold water. Gradually add the starch to the raspberry puree while stirring constantly. When the mixture begins to thicken, remove from heat and add the remaining raspberries. Gently mix.
Step 7
Spread the filling over the shortcrust base. Allow the finished tart to cool to room temperature. Enjoy your meal!
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