Raspberry tart

Name: Raspberry tart
Cook time: 25 min
Total time: 25 min
Yield: 12
Ingredients: 300 g Flour; 125 g Sugar; 150 g Butter; 7-10 Tbsp Salt; 1 egg (size M); 250 g Raspberry jelly or jam; 1 TEASPOON Rum; 7-10 Tbsp Cinnamon; 1 TABLESPOON Icing sugar; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 12

300 g Flour
125 g Sugar
150 g Butter
7-10 Tbsp Salt
1 egg (size M)
250 g Raspberry jelly or jam
1 TEASPOON Rum
7-10 Tbsp Cinnamon
1 TABLESPOON Icing sugar
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
Mix flour with sugar. Dice butter, add and knead with your fingertips. Add 1 pinch of salt and egg. Work quickly to a smooth dough. Form a ball, wrap in foil and chill for about 1 hour
2
Roll out the dough into a circle (approx. 32 cm Ø) on a floured work surface. Grease the tart mould (approx. 24 cm Ø) with lift-off base and dust with flour. Line with the dough. Press the rim, cut off the excess dough and knead again
3
Stir jelly or jam with rum until smooth and possibly flavor with cinnamon. Spread the tart base with jelly or jam. Roll out the rest of the dough and cut into strips of approx. 1 cm width using a dough wheel. Place these on the tart in such a way that rhombuses are formed. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 35-40 minutes. Remove from the oven, let cool slightly and remove from the mould. Leave to cool on a kitchen grid. Dust with icing sugar
4
Waiting time approx. 1 hour