This recipe for Lingonberry and Raspberry Marzipan Tart is an excellent example of utilizing fresh and seasonal fruits in cooking.
Photo and recipe courtesy of Rachel Khoo.
- 20 cm diameter tart tin (buttered and floured)
- 90 g plain flour
- 50 g butter (cubed)
- 1 tsp caster sugar
- pinch of salt
- 1 egg yolk
- 1 tsp vodka (You can also use unflavoured schnapps or eau de vie)
- 175 g lingonberry jam
- 150 g blanched almonds
- 75 g butter (soft)
- 50 g caster sugar
- 2 eggs
- ½ tsp almond extract
- pinch of salt
- 1 tbsp plain flour
- 100 g icing sugar
- 1 tbsp water
- 150 g raspberries
- Make the pastry by mixing the flour, salt and sugar together.
- Then, mix the flour and butter together into it until you have a sandy texture.
- Combine the egg yolk and vodka together and add to the mixture. Bring together and lightly kneading it into a smooth dough.
- Roll out the pastry into a circular shape between two sheets of baking paper to a couple of mm thick and line the tart tin.
- Trim the pastry and push the sides up so they are a couple mm higher than the sides of the tin. Leave to rest in the fridge for at least 30 minutes or overnight.
- Preheat the oven to 160°c.
- Line the pastry with baking paper and place baking weights, dried beans or rice in the paper.
- Place the tart tin onto a baking sheet and bake for 20 minutes before removing the baking paper and weights, and baking another 10 minutes.
- Remove from the oven and allow to cool.
- Meanwhile make the filling. Toast the blanched almonds in a dry frying pan until golden, stirring constantly for 3-4 minutes, tip out onto a plate and leave to cool. Leave to cool before blitzing the nuts with the sugar until fine in a food processor.
- Then add the butter, almond extract, and salt and pulse again to combine. Add the eggs and flour and pulse briefly.
- Spread the jam on the base of the tart. Followed by the almond paste.
- Place back in the oven to bake for another 30 minutes until the middle is cooked.
- Leave to cool. Mix together the icing sugar with a tablespoon of water, enough to make a very thick paste. Spread on top of the tart and stick on the raspberries.
- If you do not want to make the pastry from scratch, you can instead use good quality pre-made buttery shortcut pastry.
- You can replace raspberries with other berries or slices of soft fruits like peaches and plums.
- Vodka prevent your pastry from shrinking when it bakes.
- You can replace vodka with unflavoured schnapps or eau de vie (brandy)