This Himbeertarte, or Raspberry Tart, is a delightful dessert featuring the tartness of fresh raspberries balanced with the sweetness of a buttery crust. Perfect for any occasion, this Frau Zuckerstein-inspired tart will impress your guests with its vibrant flavors and beautiful presentation.
Ingredients: 1 sheet of ready-made pie crust. 500g fresh raspberries. 150g granulated sugar. 2 tbsp cornstarch. 1 tbsp lemon juice. Powdered sugar for dusting.
Instructions: Set the oven to 180C 350F and heat it up. Put the ready-made pie crust around the edges of a tart pan. Put raspberries, sugar, cornstarch, and lemon juice in a bowl and mix them together until the raspberries are covered. Cover the pie crust with the raspberry mixture and spread it out evenly. Cover the raspberry filling with the edges of the pie crust, but don't cover the middle. If you want the crust to be golden brown and the filling to bubble, bake it for 30 to 35 minutes. Do not sprinkle powdered sugar on the tart until it is completely cool. Cut it up and serve!
Prep Time: 20 minutes
Cook Time: 35 minutes
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