Raspberry jam tart
8 servings
70 minutes
Raspberry jam tart is a true embodiment of French pastry elegance. This dessert originates from the traditions of home bakers who sought to combine the tenderness of the dough with rich berry flavor. The crispy shortcrust base soaked in a delicate sweet-sour raspberry filling harmonizes with a creamy topping of sour cream and cream, creating a tender and refined taste. This tart is perfect for a cozy family tea or an exquisite dinner, enhancing the atmosphere of warmth and comfort. It can be served both in its classic form and with a scoop of vanilla ice cream, making the tasting experience even more delightful.
1
For the dough, cut the butter into 300 g of flour and rub until crumbly and uniform. Then add sugar, 3 tablespoons of sour cream, and an egg. Knead a smooth dough, roll it out a bit, place it in a mold, and refrigerate for 30 minutes.
- Wheat flour: 350 g
- Butter: 150 g
- Sugar: 3 tablespoons
- Sour cream 20% fat: 500 g
- Chicken egg: 1 piece
2
For the filling, take 5 tablespoons of raspberry jam and mix with 1 tablespoon of flour. For the topping, in a separate bowl, place sour cream, add cream and 50 g of flour with 3 tablespoons of sugar, and mix.
- Raspberry jam (preserve): 3 tablespoons
- Wheat flour: 350 g
- Sour cream 20% fat: 500 g
- Cream 30% fat: 300 g
- Sugar: 3 tablespoons
3
Take the mold out of the fridge, grease the bottom with jam filling, then pour in the batter.
- Raspberry jam (preserve): 3 tablespoons
- Sour cream 20% fat: 500 g
- Cream 30% fat: 300 g
4
Place in a preheated oven at 180 degrees for 35 minutes.
