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Bag en nem hindbærtærte med marcipan. Lav din egen mørdej eller brug en købt tærtedej. Find opskrifter på lagkager, mad og desserter, samt inspiration til årets gang på danishthings.com #DanishThings #hindbærtærte #nem #tærte #hindbær #mørdej #marcipan #crumble - Make an easy raspberry tart with marzipan and oar crumble - find the recipes at danishthings.com © Christel Parby #DanishThings #pie #tart #pastry #shortcrustpastry #raspberry #raspberrypie #raspberrytart #raspberries #marzipan #marzipanfilling

Quick and easy raspberry tart with marzipan

Course: Fruit tart, Pie
Cuisine: Denmark
Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 8 persons
Calories: 314kcal
Author: Christel Parby
© DanishThings.com
Raspberry and marzipan crumble tart - serve it with whipped cream, greek yoghurt or ice cream.
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Metric - US Customary

Equipment

  • A mixer
  • Springform (or pie tin) 26 cm (10.2 in) in diameter and 7 cm (2.76 in) high

Ingredients

Marzipan filling

  • 2 eggs m/l
  • 50 g sugar - more if the berries are tangy
  • 160 g marzipan - good quality
  • 5 g vanilla sugar - vanilla seeds from a vanilla bean or vanilla extract

Crumble

  • 50 g sugar
  • 30 g butter - soft
  • 60 g oatmeal - rolled oats/coarse oatmeal

Other

  • 1 pie dough - store bought or homemade shortcrust pastry
  • 350 g fresh raspberries - red and/or yellow

Instructions

Marzipan filling

  • Mix the eggs, and the sugar in a mixer add the vanilla.
    Grate the marzipan and mix it with the eggs.
    Mix until it is thick and almost lump-free.

Crumble

  • Mix sugar with softened butter and oatmeal – if you think that it is too much for one tart – bake the rest and make some crumble for puddings or ice cream.

Raspberry tart

  • Press the pastry into the bottom of a large springform/pie tin and place the fresh raspberries on top.
    You can prebake your pastry - check the recipe/package.
    Pour the marzipan filling carefully on top of the berries.
    On top of that, sprinkle the crumble evenly.
  • Bake the raspberry tart at 150°C fan oven (170°C or 338°F normal oven) for 45 minutes.
    Baking time may vary, so keep an eye on the pie.
    It is supposed to be golden – not dark.

Notes

Tips:
  • Our raspberries taste lovely and sweet, so 50g (0.25 cup) sugar is enough. If you buy your berries, they might be tangier, if so you can try 75g (0.375 cups) of sugar.
  • You can use other kinds of berries like blueberries or blackberries. Adjust the amount of sugar you add to the sweetness of the fruit.
The nutrition facts are an estimate based on the raspberry tart divided by 8.

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Bruger du US Customary, vær opmærksom på, at opskriften er lavet metrisk, og omregnet via et plugin.
If you use US Customary, remember that the recipe is made using Metric and converted via a plugin.

Nutrition

Serving: 1piece | Calories: 314kcal | Carbohydrates: 40g | Protein: 6g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 49mg | Sodium: 137mg | Potassium: 162mg | Fiber: 4g | Sugar: 23g | Vitamin A: 170IU | Vitamin C: 11mg | Calcium: 35mg | Iron: 2mg