Raspberries tart
Ingredients for 6 servings:
250 gr flour 00
130 gr butter
2 eggs
1 tbsp of granulated sugar
1 little bag of vanillin
Butter and flour for the mold
150 gr ground almonds
100 gr granulated sugar
1 egg
Half orange bio
250 gr raspberries bio
Raspberries tart
Dough: knead flour with butter (into pieces), eggs, sugar, vanillin and 1 or 2 tbsp of cold water.
Knead until you get a smooth and homogeneous dough, then wrap with plastic wrap and let it rest for 6 hours in a fresh place, but not into the refrigerator.
Filling: mix almonds with sugar and the egg. Clean the orange, dry it, then grate the zest and extract the juice. Add them to the almonds mixture and mix well.
Heat the oven at 180 °C. Butter and flour a 22 cm diameter mold for tarts.
Roll out the dough and get a disk that you will place inside the mold.
Using a fork, make holes on the dough and cover with the almonds filling. Bake into hot oven for about 35 minutes. Bring out and remove tart from the mold; let it cool on a wire rack.
Decoration: clean raspberries, dry with blotting paper. Line up over the tart.

Chef’s advices
If you want, you can make a jelly to cover the raspberries: 5 gr of gelatine sheets, 2 tbsp of granulated sugar, half glass of white wine, half orange bio. Clean the orange, dry, then grate the zest and extract the juice. Put wine and juice into a pan, add as much water as needed to get 2 dl of liquid. Place over low heat, add sugar and boil for 5 minutes. Add gelatine previously soaked for 5 minutes into cold water, drained and squeezed. Let it melt, then remove from heat and let it cool. Pour over the raspberries aligned onto the tart. Let it harden for an hour.

Type of dish: dessert
Serve: 6 people
Preparation time: 60 minutes
Cooking time: 40 minutes
Difficulty: easy
Origin: Italy
Raspberries tart - Ricetta