Linzer tart (Raspberry tart)
Ingredients:
  • 125 g chopped walnuts or hazelnuts (or 1/2 walnuts and 1/2 hazelnuts)
  • 150 g flour
  • 80 g of sugar
  • 150 g butter
  • 1 egg
  • 1 teaspoon of cinnamon
  • 100 to 200 g Comtes de Provence raspberry jam
Preparation:

Mix the egg, sugar, flour, the softened butter, the chopped walnuts and the cinnamon. Work the preparation until it becomes a dough.
Leave for 30 minutes in the fridge and then roll out 2/3 of it in a buttered pie tin. Make sure it is quite thick. Then spread the raspberry over it. With the rest of the dough, cut long strips to place over the jam.
Bake in the oven (150°C - thermostat 5) for approx. 30 min.
 
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