Linz Tarte

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Prepare the basic dough (see recipe "One dough for all"") and chill for about 1 hour. Grease a tart mould with a lifting base (26 cm Ø).

2. 2

   Approx. 2⁄3 Roll out the dough round (approx. 30 cm Ø) on a floured work surface. Line a mould with it and press it on the edge. Cut off the protruding edge. Prick the base more often with a fork.

3. 3

   Sprinkle with nuts and press gently.

4. 4

   Sort the raspberries, wash and drain if necessary. Stir jam until smooth and spread on the pastry base. Sprinkle with raspberries. Preheat the oven (electric cooker: 200 °C/circulating air: 175 °C/gas: s.

5. 5

   Roll out the rest of the dough thinly on some flour. Cut into 1-2 cm wide strips. Place on the tart as a grid. Spread thinly with water and sprinkle with sugar. Bake in a hot oven on the lowest shelf for about 35 minutes.

6. 6

   Remove and carefully lift out of the mould while still lukewarm.

Nutrition Facts

KCAL
320 kcal

CARBS
40 g

FATS
15 g

PROTEINS
3 g