Summary

Ingredients

• 300 g flour mixture, luten-free
• 200 g suar
• 1 packet vanilla sugar
• 300 g butter
• 4 egg (s)
• 1 pinch (s) salt
• 100 g almonds, round
• 2 teaspoons lemon zest
• 300 g ooseberries
• some powdered sugar

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Instructions

1. Knead the gluten-free flour, 100 g sugar, vanilla sugar, 200 g cold butter, 2 eggs and salt to form a smooth dough. Roll the dough into a ball, wrap it in foil and let it rest in the refrigerator for about 30 minutes. The dough can still be a bit sticky.
2. Beat the remaining butter and sugar with a hand mixer until frothy, gradually add 2 eggs and the almonds. Mix into a cream. Stir in the grated lemon zest.
3. Now press the shortcrust pastry into the mold so that everything is covered evenly. Spread the cream on the dough base. Wash and clean the gooseberries. If you like, you can put some berries aside for decoration. Spread the remaining berries on the tart and press lightly into the cream.
4. Bake the tart in the preheated oven at 180 ° C top / bottom heat for about 35 minutes. Dust with powdered sugar and serve with fresh gooseberries.