Servings: tart
Tosca Tart with Berries
Tosca Tart with Berries - The world's best tart, in my opinion! I have made two versions: One with only raspberries, and one with mixed berries. I normally don't care for tart, but I love these two.
Ingredients
The Dough
- 200 gram Flour
- 180 gram Butter
- 50 gram Sugar
- 4 gram Vanilla Sugar
- 1 gram Cardamom
- 3 gram Salt
- 45 gram Water
Pie Filling
- 250 gram Berry Fresh ones are best, but frozen ones can certainly be used!
- 16 gram Potato Flour
- 100 gram chopped almonds
- 80 gram Butter
- 24 gram Wheat Flour
- 80 gram Sugar
Instructions
- Put the almonds in boiling water and let them boil for a couple of minutes.
- Next, drain the water and pop the almonds out of their skins.
- Chop them, and then set them aside for later.
- Next, mix the ingredients for the dough.
- First, crumble the butter into the flour, and then add the sugar - crumble the three ingredients together (see my story on Instagram for exactly how it should look).
- Then add the water and "knead" the dough together.
- Once it has become a cohesive mass, press it into a tart pan and place it in the fridge for 30 minutes.
- In the meantime, make the filling!
- Melt butter, almonds, flour, and sugar together in a pot until it has a liquid consistency.
- The mixture is ready when it releases from the bottom of the pot.
- Next, take the berries and mix them with potato flour.
- Take the tart dough out of the fridge and prick the bottom with a fork.
- Then place the berries on top and finally the liquid tosca mixture.
- Put the tart in the oven at 180 degrees Celsius (356 degrees Fahrenheit) fan-forced for about 20 minutes - and it's done.
- As a side, crème fraîche is really good.