| Servings |
Ingredients
- 350 g fresh raspberries - red and yellow
- 2 eggs
- 50 g sugar (75 g if the berries are tangy)
- 160 g marzipan
- 5 g vanilla sugar (vanilla seeds from a vanilla bean or vanilla extract)
- 50 g sugar
- 30 g butter - soft
- 60 g Oatmeal - Rolled Oats/Coarse Oatmeal
- 1 Pie dough bought or homemade
Ingredients
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Instructions
- Mix the eggs and the sugar in a mixer add the vanilla. Tear or grate the marzipan and mix it in with the eggs. Mix until it is thick and almost lump free. It is a big portion and I use a large springform - about 26 cm x 7 cm, so it is fairly high cake tin.
- Mix sugar softened butter and oatmeal to a homogeneous mass - if you think that it is too much for one tart - then bake the rest and make a crumble.
- Press the pastry into the bottom of a large springform cake tin and place the fresh raspberries on top.
- Whisk the marzipan-egg mixture and pour it carefully on top of the berries. On top sprinkle, you oatmeal-sugar mass evenly.
- Bake the raspberry tart at 175 ° C for 45 minutes. Baking time may vary so keep an eye on the tart, it is supposed to be golden - not dark.
Recipe Notes
Tips:
- Our raspberry has a very sweet taste so 50 g sugar is enough. Store bought berries are sometimes tangier so you might need 75 g of sugar.
- You can use other kinds of berries like blueberries or blackberries but you need to adjust the amount of sugar you add to the sweetness of the fruit.
