Linz orange tartlet

Name: Linz orange tartlet
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 250 g Flour; 1 pinch Salt; 100 g Icing sugar; 1/2 TEASPOON Baking Powder; 1 TEASPOON Cinnamon; 1 knife tip ground cloves; 125 g ground hazelnuts; 2 Eggs (size M); 125 g Butter; 450 g Orange marmalade; 7-10 Tbsp Grease; 7-10 Tbsp Flour

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

250 g Flour
1 pinch Salt
100 g Icing sugar
1/2 TEASPOON Baking Powder
1 TEASPOON Cinnamon
1 knife tip ground cloves
125 g ground hazelnuts
2 Eggs (size M)
125 g Butter
450 g Orange marmalade
7-10 Tbsp Grease
7-10 Tbsp Flour

Directions

1
Mix flour, salt, icing sugar, baking powder, cinnamon, clove and hazelnuts in a bowl. Add 1 egg and butter. Knead first with the dough hooks of the hand mixer, then with your hands to a smooth dough. Cover and chill for about 30 minutes. Grease 12 moulds (bottom 8 cm Ø; top 10 cm Ø; 100 ml capacity). Roll out the dough on a floured work surface. Cut out circles (approx. 11 cm Ø). Line the ramekins with them. Cut out stars and shooting stars from the rest of the dough. Spread the jam in the moulds and smooth it down. Spread the dough stars on top. Whisk 1 egg and brush the stars with it. Place the ramekins on two baking trays lined with baking paper. Bake one after the other in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 16 minutes. Carefully remove the baking trays (jam is liquid!!!) and let them cool down. Remove the tartlets from the tins
2
Tip: The tartlets can be baked in stock, as they can be stored like Christmas cookies (approx. 2 weeks)
3
waiting time approx. 2 hours