Nusstarte

Ingredients

• 400 g flour
• 100 g ground almonds (peeled)
• 250 g butter
• 150 g sugar
• 2 Eggs
• 1 pinch salt
• butter (for the tart pan)
• 60 g raisins
• 40 ml grappa
• flour (for working)
• 1 tbsp cocoa powder
• 4 tbsp whipping cream
• 1 tsp cinnamon powder
• 40 g pine nuts
• 2 tbsp whipping cream (for brushing)
• 2 tbsp sugar (for sprinkling)

Instructions

1. 1.

   Knead the flour with the almonds, butter pieces, sugar, eggs and salt into a smooth shortcrust dough that no longer sticks to the hands. Add a little cold water or flour if needed. Wrap in cling film and chill for about 30 minutes.

2. 2.

   Preheat the oven to 180 °C (350 °F) fan‑heated. Butter the tart pan.

3. 3.

   Soak the raisins in the grappa.

4. 4.

   Take about one quarter of the dough, roll it out on a floured surface to a thickness of 5 mm and cut into strips about 1 cm wide for the lattice.

5. 5.

   Roll out the remaining dough and line the tart pan with it, pressing up the edges. Mix cocoa, raisins, cream and cinnamon into the leftover dough. Stir in pine nuts and spread the mixture over the light dough. Cover with the dough strips, brush everything with cream and sprinkle with sugar. Bake in the oven for about 45 minutes until golden brown. Remove from the oven and cool. Cut into pieces before serving.