Engadine nut tart

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   For the dough, knead flour, 150 g sugar, butter in pieces, 1 egg and 1 pinch of salt first with the dough hooks of the mixer and then briefly with your hands until smooth. Wrap in foil and put in a cool place for about 1 hour.

2. 2

   Grease a springform pan (26 cm Ø) and dust with flour. 3⁄4 Roll out the dough on some flour to a circle (approx. 32 cm Ø). Line a springform pan (26 cm Ø) with it and press the dough on the edge.

3. 3

   Chop the nuts for the filling. Caramelise the sugar in a large pot. Stir in the nuts. Add cream, bring to the boil and dissolve the caramel while stirring. Remove from the heat, let it cool down for about 5 minutes so that the caramel is still soft.

4. 4

   Pour nut caramel into the springform pan.

5. 5

   For the decoration roll out the remaining dough on some flour to a thickness of approx. 0.5 cm. Cut into small rectangles. Place the garland leaves on the nut caramel (see above right). If necessary, shape the remaining dough into a string and place it under the middle of the garland.

6. 6

   Whisk 1 egg. Spread the garland leaves with it. Bake in the preheated oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer) for approx. 30 minutes. Turn down the temperature (electric oven: 150 °C/circulating air: 125 °C/gas: see manufacturer).

7. 7

   manufacturer) and continue baking for about 15 minutes. Leave to cool in the mould. Put the tart in a cool place overnight. Whipped cream tastes good with it.

Nutrition Facts

KCAL
500 kcal

CARBS
44 g

FATS
31 g

PROTEINS
7 g