Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Pastry
Topping
To bake
Utensils
One flan tin (approx. 30 cm in diameter)
How it's done
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Pastry
Roll out the pastry, place in the tin along with the baking paper, prick the base with a fork. Sprinkle the almonds on top.
Topping
Whisk the eggs, yoghurt and sugar, pour over the pastry base, top with the fruit, sprinkle with sugar.
To bake
Approx. 50 mins. in the lower half of an oven preheated to 220°C. Remove from the oven, stir the jam until smooth, glaze the warm tart with the jam, allow to cool slightly. Dust the tart with icing sugar, remove from the tin and serve lukewarm or cold.
How-tos
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