Tart can be done in one large or several portioned - it is convenient to use non-stick forms / baking molds, oiled / sprinkled with oil. Sprinkle with powdered sugar on top and serve with whipped cream / yogurt.
PARTICIPANTS
Tart
Wheat flour - 300g
Soft butter - 150g
Cold water - a couple of tablespoons
Powdered sugar - a couple of tablespoons with a slide
Vanilla
Frangipan
Soft butter - 100g
Fine sugar - 100g
Egg - 2
Wheat flour - 50g
Almond flour - 75g
Almond Extract - a few drops
Filling
You can take any fruit and berries as a filling. For me, the most delicious are raspberries or blueberries.
READY
Cooking such tarts is easy!
First we make the basis: mix flour with powdered sugar, add vanilla and soft butter, chopped into small cubes, and grind. The dough should crumble crumbs, but if you squeeze a handful in your fist - you get a lump. If the dough is pouring heavily, you can add 1-2 tablespoons of water.
Arrange the finished dough in forms (or in one large one) and form the base of the tart with a thickness of 2-3 mm.
Frangipan is even easier to do! Do not knead anything with your hands - you can use a blender or a simple hand mixer. Measure out all the ingredients. Rub the sugar and butter well, add the eggs one at a time, then the almond extract and all the flour.
Next, fill the molds with frangipan. Not up to the top, and do not try to form a perfectly flat surface - in the oven he himself will blur a little. Half or 2/3 will be enough. For small tarts, I just used a spoon - put and didn’t level anything.
Put a handful of your favorite berries on top and send it to the preheated oven.
Bake at 180 degrees 25-40 minutes (depending on your oven). I usually set the timer for 15 minutes, then check and set the next 15 minutes. The basis of the tart should be properly browned, frangipan - rise and also darken a little.
Speaking of the OVEN, I hope no one puts dishes, desserts, bread, etc. into an insufficiently preheated or cold oven? Even better, heat it 10-20 degrees more, and then reduce to the desired temperature when you put your baking inside. Because, firstly, a cold dish will immediately take on a lot of heat, and secondly, most will come out through the open door, so the faster you put the dish inside, the better :)
