This recipe is from the Norwegian baking magazine which I really love (it’s called Bake), but it’s no longer being published. Such a pity…
I remember the first time I baked this tart, I fell in love, I couldn’t stop eating it! Even my husband, who is not a cake addict at all, liked it a lot and ate one half of the tart! The second half was finished by me…
225 g plain flour
50 g almond flour
150 g butter
100 g icing sugar
1 small egg
- Rub the butter with the plain flour and almond flour (I simply use my kitchen machine with a dough hook on) till you get a crumblike mixture.
- Quickly add the icing sugar and the egg. Mix well.
- Put the dough in a plastic bag and leave in the fridge for half an hour.
- After half an hour, roll the dough a little (it will be sticky: the dough is quite soft) and put it into the prepared (smeared with butter and sprinkled with flour) round pie tin (about 22 cm in diameter). Make nice edges.
- Prebake the tart on 180 C for about 10-12 min. I know some people put a bag with peas on their tarts so that it doesn’t come up, but I don’t do it with this particular tart (though feel free to do it). It does blow up a bit, but it doesn’t do any harm.
- Cool the tart down while you are making the nut filling.
100 g hazelnuts
50 g almonds
50 g pistachios
100 g pecans or walnuts
150 g demerara sugar
4 tbsp honey (or maple syrup)
50 g butter
3 tbsp cream
0,5 tsp salt
- Put all the above-mentioned ingredients in a saucepan and warm it up till the sugar is melted and you have a nice, smooth liquid mixture (it will take you about 10-15 min, on slow heat).
- Fill the pie with the nut mixture (spread nicely all over the tart).
- Bake the tart for about 20-25 min on 180 C.
- Cool down and enjoy!
P.S. It’s extra delicious with some vanilla ice cream on top or whipped cream!