Berry tart with almonds (diabetics)

Name: Berry tart with almonds (diabetics)
Cook time: 50 min
Total time: 50 min
Yield: 20
Ingredients: 150 g Butter; 450 g Flour; 180 g Diabetic sweetness; 1 pinch Salt; 2 Egg yolk (size M); 1/4 l Milk; 1 cube (42 g) Yeast; 1 kg cleaned mixed berries (red and green gooseberries, blackberries); 100 g flaked almonds; 7-10 Tbsp Fat and little flour

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 20

150 g Butter
450 g Flour
180 g Diabetic sweetness
1 pinch Salt
2 Egg yolk (size M)
1/4 l Milk
1 cube (42 g) Yeast
1 kg cleaned mixed berries (red and green gooseberries, blackberries)
100 g flaked almonds
7-10 Tbsp Fat and little flour

Directions

1
Melt 75 g butter. Mix flour, 80 g diabetic sweetener and salt. Add egg yolk. Warm the milk lukewarm, crumble yeast into it and dissolve it. Add butter and yeast-milk mixture to the flour mixture.
2
Knead everything to a smooth dough. Cover and leave to rise in a warm place for about 40 minutes. Knead dough again. Put it on a greased baking tray (approx. 37 x 32 cm) dusted with flour and roll out evenly. Let it rise again for about 20 minutes. In the meantime, wash the fruits and let them drain well. Press hollows into the yeast dough and distribute 75 g butter in small flakes. Spread the fruit on top. Sprinkle with almond flakes and 100 g diabetic sweetener.
3
Let it rise again for about 20 minutes. In the meantime, wash the fruits and let them drain well. Press hollows into the yeast dough and distribute 75 g butter in small flakes. Spread the fruit on top. Sprinkle with almond flakes and 100 g diabetic sweetener. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 30 minutes
4
Waiting time approx. 50 minutes / 2 1/2 BE