Sweet tarte flambée

AUTHOR
Melissa Olsen
DIFFICULTY
very easy
RATING
3 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 300 g red and green gooseberries
  • 1/2 Vanilla pod
  • 3 TABLESPOONS + 1 teaspoon sugar
  • 80 g Hazelnut kernels
  • 150 g Schmand
  • 50 g Mascarpone
  • 1 package (260 g) fresh tarte flambée dough rolled out ready to bake on baking paper (approx. 40 x 24 cm; cooling shelf)
  • 7-10 Tbsp Flour
  • baking paper

Directions

  1. 1

    Clean and wash gooseberries. Cut the vanilla pod lengthwise and scrape out the pulp. Boil 2 tablespoons of sugar, 50 ml water and vanilla pod in a pot. Add gooseberries. Simmer over medium heat for 3-4 minutes, stirring occasionally. Remove the pod from the compote. Fill the compote into a bowl and let it cool down for about 30 minutes

  2. 2

    In the meantime, roughly chop the hazelnuts. Caramelise in a pan with 1 teaspoon sugar. Place on a baking tray lined with baking paper and let it cool down. Mix sour cream, mascarpone, vanilla pulp and 1 tbsp. sugar. Fold the tarte flambée dough over half lengthwise. Roll out oval (20 x 30 cm) on the floured work surface and place on a baking tray lined with baking paper. Spread the sour cream evenly on the dough. Spread gooseberries on the cream. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 10-15 minutes

  3. 3

    Sprinkle tarte flambée with caramelized nuts and cut into pieces

  4. 4

    Waiting time approx. 15 minutes

Nutrition Facts

KCAL
520 kcal
CARBS
51 g
FATS
30 g
PROTEINS
10 g