Engadine nut tart with short pastry garland

Name: Engadine nut tart with short pastry garland
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 20
Ingredients: 300 g Flour; 600 g Sugar; 150 g Butter; 2 Eggs (size M); 1 pinch Salt; 300 g Walnut kernels; 300 g Hazelnut kernels; 300 g Whipped cream; 7-10 Tbsp Flour; 7-10 Tbsp Fat and flour; 7-10 Tbsp Cling film

AUTHOR
Andrew Gay

DIFFICULTY
very easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 20

300 g Flour
600 g Sugar
150 g Butter
2 Eggs (size M)
1 pinch Salt
300 g Walnut kernels
300 g Hazelnut kernels
300 g Whipped cream
7-10 Tbsp Flour
7-10 Tbsp Fat and flour
7-10 Tbsp Cling film

Directions

1
For the dough knead flour, 150 g sugar, butter, 1 egg and salt to a smooth dough. Wrap in foil and chill for about 1 hour
2
Chop the nuts for the filling. Caramelise 450 g sugar. Add nuts and stir in. Add cream, bring to the boil and dissolve the caramel while stirring. Remove from the heat and let it cool down a little
3
Roll out 3/4 of the dough into a circle (approx. 31 cm Ø) on a floured work surface. Put it into a greased springform pan (26 cm Ø) sprinkled with flour. Press the rim evenly. Pour nut caramel into the mould. Roll out the remaining dough on a floured work surface. Cut into small rectangles (approx. 2 x 4 cm). Press them together slightly at the ends and place them on the nut caramel as a garland of leaves. Form the remaining dough into a cord and place it at the end of the garland of leaves
4
Whisk 1 egg, brush the wreath with it. Bake the tart in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 30 minutes. Turn down the oven temperature (electric oven: 150 °C/ convection oven: 125 °C/ gas: see manufacturer) and continue baking for approx. 15 minutes. Remove the cake from the oven and put it in the tin, preferably overnight. Remove the cake from the tin and cut it into pieces. Whipped cream tastes good with it
5
waiting time approx. 13 hours