Snurbleberry tart

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Aetherflow – Autumn 2019

A colorful tart made with blood red snurbleberries.

To end such a festive menu, a fruity dessert is just the right thing! Top with a dollop of whipped cream (or more) and indulge yourself.

  • 2 hours
  • 8 servings

For the dough will need

190 grams (approx. 1 ½ cups) of flour

60 grams (approx. ½ cup) of almond flour

60 grams (approx. ½ cup) of icing sugar

1/2 teaspoon salt

2 large egg yolks

1 teaspoon vanilla extract

120 grams (approx ½ cup) of soft butter

For the topping you will need

Approx. 500 grams (approx. 17 ½ ounces) of fresh raspberries

1 tablespoon potato starch

2-3 tablespoons of sugar

250 milliliters (approx. 1 cup) of water, raspberry, or strawberry juice

Mix all dough ingredients until smooth and refrigerate for about 30 minutes. Prepare and grease a large 8 to 9-inch tart pan. Preheat the oven to 180°C (350°F). Roll out your dough and cover your pan with it. Using a fork, prick a few holes in the bottom of the tart.

Place a sheet of baking paper over your tart and add some baking weights, such as dried chickpeas. Bake in the oven for about 20 minutes, or until the crust is golden brown. Take out of the oven, remove the weights, and let the tart shell cool down completely.

Wash and carefully pat your raspberries dry. Arrange in whatever pattern you fancy in the tart crust.

Prepare the glaze: mix the starch with sugar and a few tablespoons of the liquid of your choice to achieve a paste. Bring the remaining liquid to a boil in a pot over high heat. If you want to be extra fancy and the tart is intended only for adults, you may even add a splash of your favorite rum! Take off heat and stir in the paste.

Heat again and keep on stirring until the entire liquid becomes thick and bubbly. Remove from heat, wait a few seconds while stirring then carefully pour/spoon over the raspberries. Let cool down completely before serving. Enjoy!

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