for 16 pieces

Dough

200 g	butter, soft
200 g	sugar
1 pinch	salt
2	eggs
1	organic orange, use a little grated zest
200 g	white flour
120 g	ground almonds
80 g	walnut kernels, finely chopped
½ tsp	cinnamon
¼ tsp	ground cloves

To shape

250 g	raspberry jam
80 g	white flour

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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