This delicious tart goes through an “ugly duckling” stage as it’s being made, but don’t worry, everything turns out all right when it’s put together. It is relatively easy to make and provides great satisfaction when it comes out of the oven smelling absolutely delicious.
The recipe comes from Tuscany where the raspberries grow wild. The subtle flavor of the base and the bittersweet raspberries are an excellent team.
It should be made on the day of serving as the juice from the raspberries can cause the base to soften. It has a delightful rustic look when finished and with the mixture of raspberry jelly or conserve, frozen fruit and the crunchy base it provides a good balance of textures.
Try it with a glass of Brachetto from Piemonte or a rose made from Sangiovese. Don’t forget to have some Mascarpone or cream on hand.
- 115 grams of plain four
- 85 grams of unsalted butter
- 85 grams caster sugar
- 1 tsp cinnamon
- Zest of one lemon
- 85 grams of almond meal
- 2 egg yolks 1 egg white
- 4 tablespoons of raspberry jelly or conserve
- 225 grams of fresh or frozen raspberries
- Preheat the oven to 190 degrees.
- Sift the flour into a bowl. Cut the butter into small pieces and rub it into the flour until it resembles breadcrumbs. Stir in the sugar, cinnamon, lemon zest and almond meal, Make a well in the centre and add the egg yolks. Mix it with your hands until everything has amalgamated and formed a smooth dough. Wrap it in clingwrap and place in the refrigerator for an hour.
- Remove the pastry from the clingwrap and roll out on a lightly floured surface. When you have rolled it out to about ½ a centimetre, lay it in a 23cm flan tin with a removable base. Let the pastry come up the sides and remove the excess from the top. Blind bake it for 15 minutes using lining paper and some dry beans to weight it down.
- Beat the egg white and brush over the base, return it to the oven for another five minutes until the base crisps up.
- Mix the conserve and fresh or frozen fruit and place in the pastry case. Level it off and brush the rim with egg white. Bake for a further 30 minutes. When it is cool dust lightly with icing sugar and serve with mascarpone. Garnish with a few mint leaves for colour.