Fine orange tart with hazelnut
easy
60 mins
60 mins
Ingredients
- 125 g Flour
- 100 g Butter or margarine
- 50 g Sugar
- 1 pinch Salt
- 1 Egg yolk (size M)
- 50 g ground hazelnuts
- 1 TEASPOON Cinnamon
- 200 g Orange marmalade
- 10 Oranges (about 150 g each)
- 2 TABLESPOONS Hazelnut flakes
- 7-10 Tbsp Flour
- 7-10 Tbsp Grease
- baking paper
- 7-10 Tbsp Dried peas
Directions
- 1
Put the flour in a mixing bowl. Knead cold fat in flakes, sugar, salt, egg yolk, hazelnuts and cinnamon to a smooth shortcrust pastry. Cover the dough and chill for about 30 minutes. Roll out the short pastry on a floured work surface to a circle (28 cm Ø). Grease a tart tin or springform pan (26 cm Ø). Put the dough into the tin, press it lightly and prick it several times with a fork.
- 2
Cut out a circle (approx. 30 cm Ø) from the baking paper, place it on the shortcrust pastry and spread dry peas on top. Bake in the preheated oven (electric cooker: 200 °C/ gas: level 3) for about 20 minutes. Remove dry peas with baking paper. Bake for another 10-15 minutes and let cool off. Remove from the tin. Heat up the orange marmalade and pass through a sieve. Spread the shortcrust pastry base with 5-7 tablespoons of jam. Peel oranges so that the white skin is completely removed. Cut out orange fillets between the parting skins and let them drain well on a sieve. Cover the tart with orange fillets. Warm the jam again briefly and spread over the oranges.
- 3
Heat up the orange marmalade and pass through a sieve. Spread the shortcrust pastry base with 5-7 tablespoons of jam. Peel oranges so that the white skin is completely removed. Cut out orange fillets between the parting skins and let them drain well on a sieve. Cover the tart with orange fillets. Warm the jam again briefly and spread over the oranges. Roast the hazelnut leaves in a pan without fat and sprinkle over the tarte. Makes 12 pieces
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