Raspberry And Marzipan Tart - cooking recipe

Ingredients

2 1/2 cups flour
14 tbsp cold butter, diced
1/2 cup granulated sugar
1 None medium egg
4 oz marzipan, grated
1 1/3 lbs raspberries
1 tbsp powdered sugar, plus more for garnishing
1/2 None lemon, juiced
1 tbsp brown sugar

Preparation

For the pastry, sift the flour into a bowl. Add the butter, granulated sugar and egg; mix with a food processor or with your hands until the mixture forms a smooth dough with no lumps of butter. Separate out 2/3 of the pastry. Roll out on a floured work surface to a 13 inch circle. Grease a 10 inch tart pan with removable bottom. Press the pastry into the bottom and sides of the tart pan. Prick the pastry with a fork then trim off any excess pastry. Sprinkle the grated marzipan on the bottom. Refrigerate for 30 mins.
Preheat the oven at 400\u00b0F. Sprinkle the raspberries with the powdered sugar. Add lemon juice and toss gently. Spoon into the tart pan. Roll the remaining pastry on a floured work surface and cut into thin strips. Place the strips across the tart in both directions to create a lattice effect. Press the edges of the strips into the pastry at the sides to secure them. Brush the pastry with a little water then sprinkle with the brown sugar.
Bake for about 35 mins. Cool on a wire rack. Remove side of tart pan. Sprinkle top with additional powdered sugar and serve with whipped cream, if desired.