Mummy Raspberry Tart by @les_delices_de_syl

1h

8 servings

🧈

150 g

Butter

🍬

100 g

Icing sugar

🌰

30 g

Almond powder

🥚

1

Egg

🧂

1 pinch

Salt

🌾

250 g

Flour

🫐

200 g

Frozen raspberries

🍬

3 packets

Vanilla sugar

🍋

0.5

Lemon juice

  1. Cream
    • Butter
    • Icing sugar
    • Almond powder

    Cream the butter with the icing sugar, then add the almond powder and the beaten egg and mix.

  2. Add
    • Flour

    Finish by adding the sifted flour and bring the dough together.

  3. Form

    Form a ball and chill in the fridge for 1 hour.

  4. Roll

    Roll out the dough and line the tart tin or tart ring, prick the base with a fork, and chill again for 30 minutes.

  5. Heat
    • Frozen raspberries
    • Vanilla sugar
    • Lemon juice

    In a saucepan, heat the raspberries, vanilla sugar and lemon juice over low heat until the sugar dissolves.

  6. Fill
    • Frozen raspberries

    Fill the tart base with the raspberries, then add strips of pastry across it in all directions.

  7. Brush
    • Egg
    • Vanilla sugar

    Brush the strips with beaten egg, sprinkle with vanilla sugar, and bake for about 30 minutes at 180 degrees until golden.

Mummy Raspberry Tart by @les_delices_de_syl

1h

8 servings

🧈

150 g

Butter

🍬

100 g

Icing sugar

🌰

30 g

Almond powder

🥚

1

Egg

🧂

1 pinch

Salt

🌾

250 g

Flour

🫐

200 g

Frozen raspberries

🍬

3 packets

Vanilla sugar

🍋

0.5

Lemon juice

Preparation Steps

  1. Step 1/7

    Cream the butter with the icing sugar, then add the almond powder and the beaten egg and mix.

    🧈Butter
    🍬Icing sugar
    🌰Almond powder
    🥚Egg
    🥣Mixing bowl
    🥄Whisk

  2. Step 2/7

    Finish by adding the sifted flour and bring the dough together.

    🌾Flour
    🥣Mixing bowl

  3. Step 3/7

    Form a ball and chill in the fridge for 1 hour.

  4. Step 4/7

    Roll out the dough and line the tart tin or tart ring, prick the base with a fork, and chill again for 30 minutes.

    🥖Rolling pin
    Tart tin or tart ring
    🍴Fork

  5. Step 5/7

    In a saucepan, heat the raspberries, vanilla sugar and lemon juice over low heat until the sugar dissolves.

    🫐Frozen raspberries
    🍬Vanilla sugar
    🍋Lemon juice
    🍲Saucepan

  6. Step 6/7

    Fill the tart base with the raspberries, then add strips of pastry across it in all directions.

    🫐Frozen raspberries
    Tart tin or tart ring

  7. Step 7/7

    Brush the strips with beaten egg, sprinkle with vanilla sugar, and bake for about 30 minutes at 180 degrees until golden.

    🥚Egg
    🍬Vanilla sugar
    🖌️Pastry brush

Composition

Ingredients

Types

Dairy, Sugar, Nuts, Eggs, Spices, Grains, Fruits

Ingredients

Butter, Icing sugar, Almond powder, Egg, Salt, Flour, Frozen raspberries, Vanilla sugar, Lemon juice

Notes

Butter (soft, salted, AOP), Egg (beaten with a pinch of salt, for the dough, beaten, to brush the pastry strips before baking), Salt (for the beaten egg in the dough), Flour (T55, sifted), Vanilla sugar (for the filling, for finishing, sprinkled on the pastry strips, no amount given), Lemon juice (half a lemon's juice)

Allergens

Milk, Tree nuts, Eggs, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

310 kcal

Macro nutrients

Protein: 4g, Carbohydrates: 36g, Fat: 16g, Fiber: 2g, Sugars: 16g

Nutritional Information

Minerals

Calcium: 25mg, Iron: 1.1mg, Sodium: 95mg, Potassium: 90mg

Vitamins

Vitamin A: 110mcg, Vitamin E: 1.2mg, Vitamin C: 4mg

Preparation

Time Information

Preparation

30 minutes

Cooking

30 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Mixing bowl, Whisk, Fork, Tart tin or tart ring, Rolling pin, Saucepan, Pastry brush

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Halloween

Origin

Source

Platform

instagram

Original Creator

@les_delices_de_syl

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Flaky, Soft, Crumbly

Flavors

Sweet, Fruity, Tart, Vanilla

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2-3 days (store in an airtight container or covered with plastic wrap), room temperature : 1 day (keep covered, away from heat and sunlight), freezer : 1 month (wrap tightly before freezing, baked tart without fresh garnish)