A spring recipe for raspberry and ginger tart

Samar Maatouk


A spring recipe for raspberry and ginger tart


1 puff of cheese

500 g frozen black raspberries

1/2 cup of sugar

1/2 cup cherry or raspberry jam

1 tablespoon of ginger

2 tablespoons of cornmeal

1 egg, beaten with 1 tablespoon of water

Whipped cream to serve


How to prepare

Spread the dough on a floured surface, then cut it into a large circle and place it on an oven tray. Long strips can be cut from it to decorate the face of the tarte later.

Cook berries, sugar, jam and ginger over medium heat until syrup. Add corn flour and stir until smooth. Set again on the stove until it condenses, then set aside to cool.

Pour the berries mixture over the tartar, and garnish with the long slices, cutting off the excess ends. The tart is placed in the refrigerator for an hour.

Brush the tart with the egg mixture, then place it in the preheated oven for 30 minutes or until browned.

Serve cold with whipped cream.