Ingredients for a cake tin approx. 28 cm in diameter:
For the dough:
250 g wholemeal spelt flour
1 pinch of sea salt
approx. 80 g whole cane sugar
175 g butter
1 egg
2 tablespoons cold water
For the topping:
200 g redcurrants
200 g blueberries
3 tablespoons whole cane sugar
For the topping:
250 g quark
200 g sour cream
A little ground vanilla
2 eggs
1 tablespoon whole cane sugar
Also:
Approximately 60 g ground nuts to cover the base of the tart
A little butter to grease the tart tin
A little flour for the work surface
A little whole cane icing sugar for dusting the tart, if desired
Preparation:
1. For the shortcrust pastry, knead the spelt flour with the whole sea salt, whole cane sugar, butter, egg and water to form a dough. Wrap in cling film and place in the refrigerator for about 30 minutes.
2. For the topping, wash the redcurrants and remove them from their stems.
3. Rinse the blueberries with cold water.
4. Mix both types of berries with the whole cane sugar in a bowl.
5. For the glaze, mix the quark, sour cream, ground vanilla and eggs with the whole cane sugar.
6. Roll out the shortcrust pastry on a floured work surface, place it in the cake tin and prick the dough with a fork.
7. Sprinkle the ground nuts over the base, then top with the redcurrants and blueberries.
8. Spread the filling evenly over the berries and bake the tart in the oven at 180 degrees C for about 25 minutes.
9. If desired, you can dust the berry tart with a little whole cane icing sugar before serving.
My recommandation:Instead of berries, the cake also tastes delicious with other seasonal fruits. |
Product description:
Currants, also known as Ribisel in Austria, come in three colours: red, white and black, each with a different flavour. The red ones have a refreshingly tart and milder flavour than the blackcurrants. The white currants are just a colour variation of the red currants, which taste slightly sweeter than the red currants. Each variety belongs to the gooseberry family.
