Raspberry tart (2)
Instructions
Sift the flour and put it in a bowl with sugar, salt, lemon zest, egg, butter and raspberry liqueur, knead quickly with your hands, form into a ball and put it in the refrigerator for 30 minutes, covered with a cloth.
After this time, grease and flour a cake mold of 25 cm.
in diameter, roll out the pastry making around a border, stamped the dough with a fork, cover with greaseproof paper and place on top of the dried beans.
Bake in oven for 15 minutes at 200 degrees.
Meanwhile sugared raspberries.
Remove the cake from the oven, remove the paper and beans, sprinkle with breadcrumbs and put the sweet raspberries.
Cream mounted the two egg yolks with sugar, add the melted butter, add warm almonds and raspberry liqueur, whip the egg whites until foamy and firmly embed them spoon stirring from bottom to top.
Pour the mixture over raspberries and put the cake in the oven for 30 minutes at 200 degrees.
Remove cake from oven and sprinkle with icing sugar.
Ingredients and dosing for 6 persons
- For the pastry:
- 200 G = = 00 Flour
- 100 g of butter
- 100 g of sugar
- 1 egg
- 1 pinch of salt
- 2 tablespoons of raspberry liqueur
- == 1 lemon (zest)
- For the filling:
- 700 g of raspberries
- 80 g of sugar
- 30 g of breadcrumbs
- For browning the cake:
- 2 eggs
- 40 g of sugar
- 1 tablespoon of melted butter
- 20 g of almonds
- 1 tablespoon of raspberry liqueur
- To sprinkle:
- Icing sugar