Gooseberry tart with marzipan-amretto glaze

Name: Gooseberry tart with marzipan-amretto glaze
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 16
Ingredients: 325 g Flour; 225 g Sugar; 275 g Butter; 7-10 Tbsp Salt; 3 Eggs (size M); 1 1/2 coated Tsp Baking Powder; 150 g Marzipan raw mass; 3 TABLESPOONS Almond liqueur; 250 g red gooseberries; 75 g Icing sugar; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 16

325 g Flour
225 g Sugar
275 g Butter
7-10 Tbsp Salt
3 Eggs (size M)
1 1/2 coated Tsp Baking Powder
150 g Marzipan raw mass
3 TABLESPOONS Almond liqueur
250 g red gooseberries
75 g Icing sugar
7-10 Tbsp Grease

Directions

1
Put 250 g flour, 75 g sugar, 125 g butter in flakes, 1 pinch of salt, 1 egg and 1 tbsp water in a bowl. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Grease a tart mould with lift-off base (28 cm Ø). Roll out the dough round (approx. 32 cm Ø) on a floured work surface. Put the dough into the form, pressing the rim. Prick the dough several times with a fork and chill for approx. 30 minutes
2
Tart base in a preheated oven (electric cooker: 175 °C/ circulating air: 150 °C/ gas: see manufacturer) for approx. 15 minutes. Mix 75 g flour and baking powder. Grate the marzipan. Beat 150 g butter and 150 g sugar with the whisk of the hand mixer until creamy. Stir in marzipan, liqueur and 2 eggs one after the other. Stir in flour mixture
3
Remove the tart from the oven and let it cool down briefly. Wash and clean the gooseberries. Spread the marzipan mixture on the tart and smooth it down. Bake the tart again at the same temperature for about 40 minutes. After about 20 minutes spread the gooseberries on top.
4
Remove the tart from the oven and let it cool down. Remove the tart from the tin. Stir 1 tbsp. water with icing sugar until smooth and decorate the tart
5
Picture 02: Whipped cream tastes good with it
6
Waiting time 2-3 hours