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Betty Bossi Koch-Center
One tart tin (approx. 26 cm in diameter), greased
How it's done
Place the pastry in the prepared tin, prick firmly with a fork. Beat the butter with the sugar and vanilla seeds until light and creamy. Mix in the eggs and hazelnuts, spread the mixture over the pastry base.
Insert the fruit firmly into the hazelnut layer, starting from the outside and working in. Sprinkle with sugar.
Approx. 40 mins. in the lower half of an oven preheated to 180°C. Allow to cool slightly, remove from the tin and leave to cool on a rack.
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