Strawberry and Marzipan Tart
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 18 mins |
| Total Time | 1 hr 8 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g wheat flour
- 50 g spelled flour
- 1 teaspoon Baking powder
- 60 g cane suar
- 2 egg yolks
- 60 g butter, cold
- 2 tablespoon water, cold
- Legumes for blind baking
- 200 g marzipan paste
- 2 tablespoon jam (orange jam)
- 500 g strawberries
- 250 g whipped cream
- 20 g vanilla suar
- 3 tablespoon pistachios, chopped
Print Recipe
Pin Recipe Instructions
- For the base, knead the first 6 ingredients with 2 tablespoons of cold water to form a dough. Line a tart pan with baking paper. Line the mold with the dough and prick several times with a fork.
- It is best to put the tart pan briefly in the freezer or chill in the refrigerator for about 20 minutes. Preheat the oven to 200 ° C (convection). Blind baking with legumes for approx. 10 - 12 minutes. Remove the legumes and let the base cool down briefly.
- Roll out 180 g of marzipan between two layers of cling film, lay out on the cake and then bake for another 6 - 8 minutes. Brush with jam after cooling.
- Rinse and clean the berries, cut 2/3 of them into slices and place on the floor. Whip the cream with the vanilla sugar until stiff and pour over it.
- Quarter the remaining strawberries, grate the rest of the marzipan (works best if it has been in the freezer for a short time). Spread both on the tart with the pistachios.
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