Raspberry and marzipan tartlets
easy
60 mins
60 mins
Ingredients
- 150 g Flour
- 100 g Butter or margarine
- 50 g Sugar
- 1 small yolk
- 7-10 Tbsp grated rind of 1/2 untreated lemon
- 7-10 Tbsp Cling film
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
- 300 g Marzipan raw mass
- 1 egg (size M)
- 60 g Sugar
- 400 g Raspberries
- 1/2 glass (120 g) Raspberry Jelly
- 2 TABLESPOONS Port wine
- 7-10 Tbsp Icing sugar
Directions
- 1
Place all the ingredients for the dough in a bowl. Knead with the dough hook of the hand mixer. Knead quickly with your hands to a smooth dough. Wrap in foil and refrigerate for one hour in the fridge.
- 2
Knead marzipan, egg and sugar. Roll out the short pastry on a floured work surface. Cut out eight circles with a round cookie cutter (9 cm Ø). Place the shortcrust pastry circles on a greased baking tray.
- 3
Pierce with a fork. Pour the marzipan mixture into a piping bag with a star-shaped spout. Spray small tuffs onto the edge of the base. Cover with aluminium foil. Bake in the preheated oven (electric: 200 °C/ gas: level 3) for 25 minutes.
- 4
Remove the aluminium foil five minutes before the end of the baking time. Let the bases cool down. Wash the raspberries and carefully dab dry. Warm up the raspberry jelly at low heat. Add raspberries and season with port wine.
- 5
Fill the tartlets with raspberries. Dust the edge with icing sugar.
More Delicious Recipes
