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 shape
Utensils
One square springform pan (approx. 23 cm), base and sides lined with baking paper
How it's done
Dough
Place the butter in a bowl, mix in the sugar and salt. Add the eggs and continue to beat until the mixture becomes lighter in colour. Add the orange zest, mix. Combine the flour, almonds, walnuts, cinnamon and ground cloves, mix into the egg mixture. Transfer ¾ of the dough to the prepared tin, smooth down with a tablespoon.
To shape
Stir the jam until smooth, spread over the dough base leaving a border of approx. 2 cm all the way around. Mix the remaining dough with the flour, roll out between two sheets of baking paper to a thickness of approx. 4 mm, chill for approx. 15 mins. Cut the dough into approx. 1.5 cm strips using a knife or pastry wheel, place on top of the jam in a lattice-work pattern, press down gently around the edges.
To bake
Approx. 40 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the tart onto a cooling rack and leave to cool completely. Cut into approx. 16 equal pieces.
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