Berry Tart

For the berry tart, first make the dough. To do this, quickly knead the flour, butter, sugar and salt into a smooth dough. Shape into a ball, wrap in plastic wrap and place in the refrigerator for at least 1 hour (preferably overnight).

Preheat the oven to 200 °C. Grease the tart or tart springform pan well and dust with flour.

Roll out the dough on the lightly floured surface to a circle about 32 cm in diameter. Lift into the mold and raise a narrow rim. Fill in a piece of baking paper, fill in the pulses. Blind bake the cake in the oven (center) for about 10 minutes. Remove the pulses and paper and bake the base for another 20 minutes.

Allow the cake base to cool and very carefully remove from the pan. Briefly rinse and clean the berries. Spread them evenly on the cooled cake base.

Cook the cake glaze according to package instructions with the orange juice as well as the vanilla sugar, drizzle over the berries and let set.

Toast the almond kernels in a dry frying pan until golden and sprinkle over the berry tart as a border.

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