Dough
1 cup of wheat flour
1/2 teaspoon of yeast
1 pinch of salt
1 pinch of sugar
1/4 cup of butter, softened
1 egg
Filling
3/4 cup of softened butter, cut into pieces
1 cup of confectioner's sugar
1 cup of wheat flour
1 teaspoon of cinnamon
1 cup of fresh strawberry and raspberry jam, chopped
Topping
1/2 package of raspberry gelatin
1 tablespoon of peanut butter or almond butter
Confectioner's sugar
Dough
1 cup of wheat flour
1/2 teaspoon of yeast
1 pinch of salt
1 pinch of sugar
1/4 cup of butter, softened
1 egg
Filling
3/4 cup of softened butter, cut into pieces
1 cup of confectioner's sugar
1 cup of wheat flour
1 teaspoon of cinnamon
1 cup of fresh strawberry and raspberry jam, chopped
Topping
1/2 package of raspberry gelatin
1 tablespoon of peanut butter or almond butter
Confectioner's sugar
Preheat the oven to 350°F
Mix together the flour, yeast, salt, and sugar with the softened butter until a dough forms
Add the egg and mix well
Work the dough until it is smooth and roll it into a ball
Refrigerate for 30 minutes
Grease a removable-bottom tart pan and spread cooked rice at the bottom (this prevents bubbles from forming)
Bake for 20 minutes
Remove the rice and let the dough cool
Filling
Blend the ingredients, excluding the fruits, in a processor or blender until a thick batter forms
Spread over the pre-baked dough and arrange the chopped fruits on top
Bake for 25 minutes
Remove from the oven and let cool
Topping
Prepare the gelatin according to the package instructions and cover the tart
Refrigerate for three hours
Decorate the edges with crushed peanuts and dust with confectioner's sugar.
