RASPBERRY TART WITH PINE NUTS

 

 

Savor this delicious tart with a Muscat de Beaumes-de-Venise!

 

Make pastry dough (see recipe in the website)

 

 8 oz of raspberries

3 ½ oz of pine nuts

3 ¼ oz of powdered almonds

3 ½ oz of unsalted butter + 1 tsp for pan

3 ½ oz of sugar

3 large eggs

3 tbsp of dark rum

 

Take the butter out of the refrigerator.

Grease the tart pan with 1 tsp of butter. Roll out the pastry dough and garnish the tart pan. Prick the bottom of the dough all over with a fork and refrigerate for 30 minutes.

In a mixing bowl, combine the sugar and powdered almonds. Add the soften butter and mix well.

Beat the eggs in a small bowl and add them to the preparation. Combine until smooth consistency and add the rum. Mix again.

Preheat the oven to 350 F.

Take the pastry dough out of the refrigerator and garnish with the preparation. Add the raspberries and pine nuts on top of the mixture.

Bake for 30-40 minutes. Serve cold with vanilla ice cream.

Enjoy!