Last weeks were super busy. The days were mainly filled with fun stuff. My nephew came for a visit and we spent a great time together getting lost in Lisbon, visiting my favourite spots, drinking a lot of coffee and eating. Besides eating outside, I also cooked on the little free time left and baked a tart with some berries, leftovers from the summer. It’s his favourite tart.
Today, my body just rejected to cooperate and I had to stay in bed with blankets on top and tea on my side but I am so happy for all the fun we had together.
As últimas semanas foram super ocupadas. Os dias foram principalmente preenchidos com coisas divertidas. O meu sobrinho veio visitar-nos e passamos bons momentos juntos, perdidos em Lisboa, a visitar os meus lugares favoritos, a beber muito café e a comer. Além de comer fora, também cozinhei no pouco tempo livre que restou e fiz uma tarte com alguns frutos silvestres, sobras do verão. É a sua tarte favorita.
Hoje o meu corpo simplesmente decidiu não cooperar e eu tive de ficar na cama com cobertores por cima e chá ao meu lado, mas estou muito feliz por toda a diversão que tivemos juntos.
300g spelt flour (or wheat flour)
2tbs coconut sugar (or cane sugar)
175g soy margarine (or butter), chilled and cut into cubes
3-4tbs cold water
120g coconut sugar (or cane sugar)
3tbs spelt flour (or wheat flour)
1ts ground cinnamon
1/2ts ground cardamom
1/2ts ground ginger
500g frozen berries
juice of 1/2 lemon
Preheat the oven to 200ºC.
Mix the flour, sugar, margarine and salt until you get fine crumbs.Slowly add water until you get a fine dough. Wrap with plastic foil and leave for min 30min in the fridge.
Mix berries with lemon juice. In a separate bowl mix flour, sugar, spices and salt. Slowly add dry ingredients to the fruit.
Transfer the dough to a lightly floured surface and roll with a rolling pin until 3mm thick.
Line the tart with the dough but do not trim the edges yet.
Stir berry mixture into the tart shell. Trim the excess dough. Roll the excess dough with a rolling pin until 3mm thick and cut the dough into even strips (1cm). Make lattice from stripes. Brush with egg and sprinkle with some extra sugar.
Bake in the hot oven for 45 min. Remove from the oven and leave to cool.