Nut-caramel tart

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   For the dough, first knead flour, 50 g sugar, salt, 100 g butter and egg with the dough hooks of the hand mixer, then quickly knead with your hands to a smooth short pastry. Form the dough into a ball, wrap in foil and chill for about 20 minutes.

2. 2

   Boil up the remaining sugar, lemon juice and 250 ml water while stirring. Simmer until the syrup caramelizes light brown. Remove the pot from the stove. Stir in sour cream. Add nuts. Add the remaining butter and stir until the butter has melted and combined with the caramel mass.

3. 3

   Let it cool down to room temperature.

4. 4

   Roll out the dough on the floured work surface until round (approx. 30 cm Ø). Grease a tart mould with lift-off base (26 cm Ø) and sprinkle with flour. Place the dough in the mould and press the edges.

5. 5

   Cut off protruding edge. Spread the nut caramel on the dough base. Knead the remaining dough again and roll out. Using a dough wheel, roll out approx. 1-2 cm thick strips and lay them as a grid over the caramel layer.

6. 6

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 35 minutes.

7. 7

   Remove the tart from the oven. Let it cool down for about 10 minutes and remove from the mould. Cut into pieces and serve.

Nutrition Facts

KCAL
460 kcal

CARBS
34 g

FATS
32 g

PROTEINS
7 g