Summary

Ingredients

• 200 g shortcrust pastry
• Butter for the mold

For covering:

• 100 g butter
• 100 g powdered suar
• 90 g almonds, round
• 3 egg (s), size L
• 3 tablespoon rum, brown
• 100 g pine nuts
• 100 g raspberries fresh or frozen (not defrosted), also more

Print Recipe Pin Recipe

Instructions

1. Grease the tart pan (26-28 cm in diameter) with a little butter.
2. Prepare the shortcrust pastry (I like to use the stirred shortcrust pastry from the su3si forum, which results in a larger amount that can be used completely at will), flatten it into a thick slice, place it in the mold and press evenly into the mold with your hands , pull up a short edge. Do not work the dough for too long. Prick the pastry base several times with a fork. Cover and chill overnight or for at least 3 hours. You can also shape the dough into a thick disc, wrap it in cling film, refrigerate for a few hours or overnight, then roll it out and fit into the shape, prick the base several times with a fork.
3. Preheat the oven to 180 ° C.
4. Melt the butter for the filling. Put the sugar and ground almonds in a bowl, stir in the melted butter. Add the eggs and beat vigorously until the mixture lightens, then mix in the rum.
5. Take the tart pan out of the refrigerator and fill in the contents of the bowl.
6. First the pine nuts (if you like, roast them in a frying pan beforehand until light brown), then distribute the raspberries evenly on top and press a little into the filling.
7. Bake the tart for 30 - 40 minutes, not too dark, let it cool down completely and dust with a little icing sugar before serving.
8. The tart tastes very good both fresh and 2-3 days after baking. In hot temperatures, however, it should not be kept for longer than 2 days, as there is then the risk that the raspberries will go moldy faster. Chilling is also an option, but the aroma suffers slightly.