Ingredients
Pastry
- 165 grams almonds
- 125 grams plain flour
- 125 grams Butter
- 1/2 teaspoon cinnamon
- 1 egg yolk
- 1 tablespoon lemon juice
- 100 grams caster sugar
Filling
- 375 grams raspberries, Fresh or Frozen
- 125 grams caster sugar
- 1 tablespoon cornflour
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
Blitz Almonds 8secs Sp 9
Add remaining PASTRY ingredients and mix 10secs sp 4.
"Dough mode" 1.5mins.Cover and pop into fridge for 30mins - 1hr.
Clean bowl.
Add Raspberries,Sugar and Flour to bowl and Cook 6-8mins 90deg sp 4.
Preheat oven to 190deg and grease 23cm loose bottom tin.
Roll pastry to desired thickness on thermomat then flip onto tin and press in until even.
Pour in berry mixture then arrange remaining pastry ontop in desired shape - Lattice/Stars etc.
BAKE at 190deg for 15mins then reduce heat to 160/170deg for 25mins
Allow to cool for filling to set and serve with cream/icecream..
Tart
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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