Linz Fir Tart

Name: Linz Fir Tart
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 200 g Butter; 125 g + 1-2 teaspoons icing sugar; 1 pinch Salt; 1/4 TEASPOON Cinnamon; 2 Eggs (size M); 150 g ground hazelnuts; 225 g Flour; 3 square baking wafers (120 x 200 mm); 500 g thickened wild cranberries (glass); 1 Egg yolk (size M); baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

200 g Butter
125 g + 1-2 teaspoons icing sugar
1 pinch Salt
1/4 TEASPOON Cinnamon
2 Eggs (size M)
150 g ground hazelnuts
225 g Flour
3 square baking wafers (120 x 200 mm)
500 g thickened wild cranberries (glass)
1 Egg yolk (size M)
baking paper

Directions

1
Cream butter, 125 g icing sugar, salt and cinnamon with the whisk of the hand mixer. Stir in the eggs one after the other. Mix nuts and flour and stir in portions briefly. Remove 4-5 tablespoons of dough. Pour the rest of the dough into a round pizza tray lined with baking paper (bottom 26 cm Ø, top 29 cm Ø), smooth it down.
2
Cut the baking wafers to size so that the dough can be covered with them. Spread the cranberries carefully on top. Put the removed dough into a piping bag with star-shaped spout (7 mm Ø). Spray fir trees, moon and star on the cranberries. Whisk the egg yolk and 1 tbsp. water with a fork. Brush the motifs carefully with it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Remove from the oven and allow to cool in the mould on a cake rack.
3
Whisk the egg yolk and 1 tbsp. water with a fork. Brush the motifs carefully with it. Bake in the preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Remove from the oven and allow to cool in the mould on a cake rack. Dust with 1-2 teaspoons of icing sugar, lift out of the mould, remove from the baking parchment and arrange
4
waiting time approx. 2 hours