Gooseberry tart with cantuccini

Name: Gooseberry tart with cantuccini
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 800 g Gooseberries (e.g. red and green); 200 g Apricot Jam; 1-2 TABLESPOONS + 75 g sugar; 7-10 Tbsp some + 100 g soft butter; 7-10 Tbsp 1 P. Vanillin sugar; 7-10 Tbsp Salt; 150 g Schmand; 300 g + some flour; 2 TEASPOONS Baking Powder; 100 g Cantuccini (Italian almond biscuits)

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

800 g Gooseberries (e.g. red and green)
200 g Apricot Jam
1-2 TABLESPOONS + 75 g sugar
7-10 Tbsp some + 100 g soft butter
7-10 Tbsp 1 P. Vanillin sugar
7-10 Tbsp Salt
150 g Schmand
300 g + some flour
2 TEASPOONS Baking Powder
100 g Cantuccini (Italian almond biscuits)

Directions

1
Wash, drain and clean the gooseberries. Mix jam and 1-2 tbsp. sugar, add gooseberries.
2
Grease a tart mould with a removable base (approx. 24 cm Ø). Cream 100 g butter, 75 g sugar, vanillin sugar and 1 pinch of salt. Knead in sour cream, 300 g flour and baking powder. Roll out the dough on a little flour until round (approx. 28 cm Ø).
3
Place in the mould and press on the edge.
4
Preheat oven (electric cooker: 200°C/circulating air: 175°C/gas: level 3). Crush or finely chop Cantuccini in the universal chopper. Sprinkle on the dough base. Spread the gooseberries on top.
5
Bake in a hot oven on the lowest shelf for 40-45 minutes. Let it cool down. Whipped cream is delicious with it.