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Fideris tart
Fideris tart tastes similar to a Linzer torte. However, it is more reserved, hiding its raspberry jam filling beneath a closed pastry lid.
The following recipe is by Heddi Nieuwsma from Cuisine Helvetica.
Ingredients
- 100 g butter
- 100 g sugar
- 1 egg
- 100 g ground hazelnuts
- 175 g flour
- 1 tsp cinnamon
- 1 tsp bicarbonate of soda
- 1 pinch of salt
- 150 g raspberry jam
- 1 beaten egg
Preparation
- Beat the softened butter until smooth. Add the sugar and egg and mix well. Stir in the ground hazelnuts. Combine the flour, cinnamon, bicarbonate of soda and salt. Add to the mixture, fold in with a rubber spatula and bring together to form a dough.
- Divide the dough into one-third and two-thirds. Flatten the pieces of dough, cover and refrigerate for at least 1 hour.
- Line a tart tin (approx. Ø 24 cm), including the sides, with baking paper.
- Roll out the larger piece of dough until it is slightly larger than the diameter of the tin. Line the base and sides of the tin with the dough. Prick the pastry base with a fork.
- Spread the jam evenly over the pastry base.
- Roll out the smaller piece of dough to the diameter of the tin. Place it on top of the layer of jam.
- Brush the pastry lid and edge with the beaten egg. Fold the pastry edge down over the pastry lid and press it down with a fork.
- Run a fork over the surface of the pastry to create a lattice pattern.
- Bake in an oven preheated to 180°C for 20–25 minutes. Remove from the tin after 10 minutes and leave to cool completely on a wire rack.
