Description
Delicate, crumbly almond dough, lightly crispy on top, juicy and explosive cranberry stuffing-the perfect cake for an autumn tea party. Help yourself!
Ingredients
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Flour
200 g
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Butter
150 g
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Almonds
100 g
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Sugar
100 g
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Chicken egg
1 piece
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Leavening agent
1 tsp
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Salt
1 pinch
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Cranberries
300 g
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Sugar
100 g
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Corn starch
1 Tbsp
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Butter
1 Tbsp
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Flour
2 Tbsp
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Powdered sugar
Cooking
Grind the almonds into flour using a blender.
In a bowl, mix the sifted with the baking powder and salt in the flour and almond flour.
The softened butter vzbit with sugar and egg.
Mix flour mixture with oil.
Quickly knead a soft dough. While preparing the filling, the dough is better to go in the fridge.
If you are using frozen berries, defrost them beforehand. For the filling, mix sugar, cornstarch and cranberries.
Divide the dough into two equal parts. Put one in shape, well greased with butter (diameter 20 cm) and spread evenly over the bottom of a spoon or spatula.
Gently put the stuffing.
The second part of the TES to spread on the working surface, floured, and roll out into a circle. (size shape)
To move gently into shape and put on berries. If the dough is somewhere broken, nothing to worry about, in the baking process, all errors will disappear.
Bake the tart in a preheated to 180* oven for 40-45 minutes, until Golden brown. The finished cake cool COMPLETELY in the form, then carefully flip over on a cutting Board (or a large flat dish), put a plate and carefully flip again. (the dough is very fragile) And you can leave a cake in the shape and cut to pieces right in it. Sprinkle the top with icing sugar, decorate as desired. I decorated with small meringues and berries cranberries.
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