SATURDAY COOKING: TARTE DE LINZ

One of my favourite desserts ever!
I’ve had this recipe for years, no idea where it comes from…
I used my Kenwood to make the pastry with the “K” hook.

image

2 ¼ cups (350g) plain flour
3/4 cup (180g) sugar
2 cups (300g) hazelnut meal
1 tbl cocoa powder
1 tsp ground cinnamon
190g butter, softened
1 egg plus 1 extra for glaze
2 tbl milk plus 1-2 tbl extra for glaze
1 jar raspberry jam

Method:

    1. Mix the flour, sugar, hazelnut meal, cocoa powder and cinnamon in a big bowl until well combined. Add the butter and mix. Add the egg and milk until you get a dough.
    2. Grease a 23cm flan tin with a removable base. Line the base and sides of the tin with some of the pastry dough. Prick the base with a fork. Refrigerate for 30 minutes along with the unused pastry.
    3. Put the jam on top of the pastry. Roll out the extra pastry dough to make thin strips and put on top of the jam in a lattice pattern. Beat the extra egg and milk and use to brush the pastry.
    4. Cook for 1 hour at 165°C or until the tart has a nice dark colour.
    5. Eat!

I used a jar of Bonne Maman raspberry jam. You need about 350g-400g.

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