Gooseberry tart with cantucchini

Name: Gooseberry tart with cantucchini
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 175 g Cantuccini "Crunchy biscuits with almonds"; 400 g red and green gooseberries; 200 g Apricot Jam; 100 g Sugar; 100 g soft butter; 1 pinch Salt; 1 package Vanillin sugar; 150 g Schmand; 300 g Flour; 2 TEASPOONS Baking Powder; 7-10 Tbsp Flour; 7-10 Tbsp Grease

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

175 g Cantuccini "Crunchy biscuits with almonds"
400 g red and green gooseberries
200 g Apricot Jam
100 g Sugar
100 g soft butter
1 pinch Salt
1 package Vanillin sugar
150 g Schmand
300 g Flour
2 TEASPOONS Baking Powder
7-10 Tbsp Flour
7-10 Tbsp Grease

Directions

1
Grind Cantuccini in the universal grinder. Wash and clean the gooseberries and drain well. Stir jam until smooth. Mix in gooseberries and 25 g sugar. Mix butter, 75 g sugar, salt and vanillin sugar.
2
Knead in sour cream, flour and baking powder. Roll out into a circle (approx. 28 cm Ø) on a well floured work surface. Place in a greased tart tin (24 cm Ø), press down the base and edge.
3
Sprinkle the cantuccini on the floor and spread gooseberries on top. Bake in the preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 40-45 minutes. Remove from the oven and allow to cool on a cake rack.
4
Remove the rim from the mould. Whipped cream tastes good with it.