Tart with Almond Filling, Raspberries and Pine Nuts
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 port. Shortcrust pastry, sweet
- 100 g almond (s), round
- 100 g butter
- 100 g suar
- 10 g vanilla suar, homemade
- 3 egg (s)
- 3 tablespoon Grand Marnier
- 150 g raspberries, fresh, you can use up to 200
- 80 g pine nuts, you can take less, but at least 60
Print Recipe
Pin Recipe Instructions
- You can use store-bought shortcrust pastry or make it yourself. I use store-bought products because the shortcrust and I have a difficult relationship.
- Preheat the oven to 180 ° C top and bottom heat.
- Place the dough on the baking paper supplied in a 26-inch tart pan or a rectangular 228 cm form, pull up an edge of 2 cm, prick the dough several times with a fork.
- For the filling, melt the butter and mix with the sugar and almonds. Add the eggs and beat the mixture with the hand mixer on the highest setting for 2-3 minutes until it becomes thick and light. Stir in the Grand Marnier.
- Spread the mixture evenly on the shortcrust pastry. Place the raspberries on top with the opening facing down. This works best if you place each raspberry individually on the almond paste. Scatter the pine nuts on top.
- Bake the tart on the second rack from the bottom for about 40 minutes. The shortcrust pastry should be light brown, as should the surface of the filling.
- This tart is a classic of French cuisine. In 2005 Skye posted a recipe for the Tarte aux Framboises et aux Pignons in the Torte and Cakes forum. This is my take on it.
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