5gvanilla sugar(vanilla seeds from a vanilla bean or vanilla extract)
60gOatmeal- Rolled Oats/Coarse Oatmeal
1Pie doughbought or homemade
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.
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.