Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To blind bake
Filling
To fill the tart
To bake
Utensils
One tart tin (approx. 20 cm in diameter), base lined with baking paper, sides greased
How it's done
Dough
Mix the flour, sugar and salt in a bowl. Add the margarine and rub together by hand to form an even, crumbly mixture. Pour in the water and mix quickly to form a soft dough; do not knead. Flatten the dough, cover and chill for approx. 30 mins. On a lightly floured surface, roll out the dough into a circle (approx. 24 cm in diameter), place in the prepared tin. Prick the pastry base firmly with a fork.
To blind bake
Cover the dough with baking paper, weigh down with dried pulses. Bake for approx. 10 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, remove the baking paper and pulses, bake the dough for a further 10 mins. Remove from the oven, allow to cool slightly, remove from the tin and leave to cool completely on a rack.
Filling
Place the margarine and sugar in a bowl. Beat using the whisk on a mixer until the mixture becomes lighter in colour. Stir in the apple sauce, almond milk, bitter almond extract and lemon zest. Combine the almonds, flour, cornflour and baking powder, mix in.
To fill the tart
Place the tart base on a baking tray lined with baking paper. Spread the cherry jam inside, carefully spread the filling on top, sprinkle with the flaked almonds.
To bake
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove the tart, leave to cool, dust with icing sugar.
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