A recipe for a tart like they made them in medieaval times
found on bama.no
A rustic tart with a crispy edge and juicy fill of raspberries and sweet cherries. The tart is simple to make and can be shaped to taste, no mould is required. Mix in some extra flavors like vanilla, cinnamon, cardamom or grated orange peel in the filling if you like.
150 g [5,3 oz] flour
1 tablespoon of icing sugar
100 g [3,5 oz] butter, cold
60 g [2 oz] crème fraîche, or sour cream
Egg white, for brushing
Nib sugar, for decoration
30 g [1 oz] marzipan
250 g [9 oz] raspberries
100 g [3,5 oz] sweetc herries
1 tablespoon of potato starch
3 tablespoons sugar
 Cut the butter into small cubes and crumble it into the flour and icing sugar. It does not matter if the butter is not completely finely divided.
 Add crème fraîche and knead everything quickly into a dough. Pack the dough in plastic film and allow it to rest for at least 30 minutes in the refrigerator.
 Set the oven to 200 C / 390 F.
 Roll the dough into a circle, about 35 cm / 14 inch in diameter, and lift it onto a baking tray covered with baking paper.
 Gently mix raspberries, cleaned and split sweet sherries, potato starch and sugar. Distribute the mixture and marzipan cut into small pieces over the dough. Fold the edges of the dough 4 cm / 1,5 inch towards the center, brush the edges with a little egg white and sprinkle with nib sugar.
 Bake the tart at 200 C / 390 F for about 25 minutes. Serve the tart lukewarm with a dash of sour cream.