These little tartlets are based on my grandpa's family's recipe and are a staple at all family gatherings! Admittedly, like most spiced cakes, these tartlets might not be everyone's cup of tea, but they are one of my favourite baked goods and to me, they feel like home. I really do hope that you guys enjoy baking this!
Ingredients:
Dough:
- 300g (cups) all-purpose flour
- 1 tsp baking powder
- 200g (1 cup) caster sugar
- 2 tbsp Kirschwasser
- 1 package vanilla sugar
- 2 drops bitter almond flavour
- 1 tip of a knife of ground cloves
- 1 tbsp cocoa powder
- 1 tbsp ground cinnamon
- 1 large egg
- 3 tbsp milk
- 125 g cold unsalted butter
- 200g ground hazelnut
Filling:
- 2/3 cups redcurrant jam
Yields 10 tartlets or 1 tart
Sift the flour and baking powder. Add the caster sugar, Kirschwasser, vanilla sugar, bitter almond flavour, cloves, cocoa powder, cinnamon, egg and milk and knead until well combined. Next, cut the butter into small cubes and knead. Lastly, add the hazelnuts and knead until everything is well combined.
To make the dough easier to handle, it helps to add flour to your hands, the baking surface and the rolling pin as the dough tends to be quite sticky. For tarts, split the dough approximately in half. For tartlets, split the dough into 1/3 and 2/3. We will use the 2/3 for the bottom part of the tartlets and the 1/3 for the top. Chill the dough for at least 30 minutes in the fridge.
Line the tartlet forms with dough. Add 1 tbsp of redcurrant jam per tartlet. Roll out the remaining 1/3 of dough on a surface dusted with flour to a thickness of ~ 1/2 cm. Cut into bands of ~1-2 cm width and cover the tartlets in a lattice pattern. Optional: if you want to, you can gently brush the dough with an egg yolk-milk mix so that it looks a bit shinier after it is baked.
Bake tartlets for approximately 30 minutes and tarts for 1h at 350F/175C.
Once cooled down, you can lightly dust the tartlets with sifted powdered sugar.
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