Equipment
- Bowl
- Hand Mixer
- Rolling Pin
- Baking Tray
- Baking Paper
- Brush
- Oven
Ingredients
Shortcrust Pastry Base
- 50 gram Butter room temperature
- 70 gram Wheat Flour
- 30 gram Spelled Flour whole grain
- 12.5 gram Cane Sugar
- 4 gram Vanilla Sugar
- 30 gram Water cold
Berry Filling
- 250 gram Berry fresh and mixed
- 18.75 gram Cane Sugar
- 15 gram Lemon Juice
- 4 gram Vanilla Sugar
- 8 gram Potato Flour
In addition
- 50 gram Marzipan grated, optional
- Milk for brushing
- chopped almonds 1 handful
Vanilla fraiche
- 200 gram Sour Cream
- 3.75 gram Powdered Sugar
- 4 gram Vanilla Sugar
Instructions
Shortcrust Pastry
- - Put all ingredients in a bowl and mix together with a hand mixer. Gather the dough with your hands and knead it on a floured surface until you have a firm, soft, and elastic dough. Let it rest in the refrigerator for about 30 minutes.
Berry Filling
- - Meanwhile, prepare the berry filling: mix all the ingredients together and let it sit until the dough is ready.
Galette
- - Roll out the dough into a base, approximately 25 cm in diameter. Place it on a baking sheet lined with parchment paper. Spread the marzipan on the base. Distribute the berry filling on the base, leaving about 5 cm from the edge free all around. Fold the sides of the dough up over the filling. Brush with milk and sprinkle with chopped almonds. Bake for about 35 minutes in a preheated oven at 180 degrees Celsius (356 degrees Fahrenheit) (fan). While the cake cools slightly, mix the vanilla crème fraîche. Serve the tart warm with crème fraîche.
Notes
Tip! Can be made in advance and stored in the refrigerator, then just heat for 10 minutes at 150 degrees Celsius (302 degrees Fahrenheit) before serving.