To save on time, we've swapped the fussy lattice crust on this Austrian favourite for a cheater crumbled version, which looks and tastes just as great. You can find toasted and peeled hazelnuts in some grocery and bulk food stores.
- Portion size 12 servings
- Credits : Canadian Living: Holiday 2012
MethodIn large bowl, beat butter with sugar until fluffy; beat in egg yolk and lemon zest.
Whisk together flour, ground almonds, hazelnuts, cinnamon and baking powder; stir into butter mixture to form soft crumbly dough.
Press two-thirds of the dough onto bottom and up side of greased 9-inch (23 cm) round tart pan with removable bottom. Refrigerate pie shell and remaining crumbly dough until firm, about 30 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
With fork, prick crust all over. Bake in 350°F (180°C) oven until just set, about 15 minutes. Let cool in pan on rack, about 30 minutes.
Mix jam with lemon juice; spread over base. Crumble remaining dough and sprinkle evenly over filling; sprinkle with sliced almonds.
Bake in 350°F (180°C) oven until filling is bubbly and pastry is golden, about 30 minutes. Let cool in pan on rack. (Make-ahead: Cover and refrigerate for up to 24 hours.) Sift icing sugar over top.
Nutritional facts Per each of 12 servings: about
- Fibre 2 g
- Sodium 107 mg
- Sugars 35 g
- Protein 5 g
- Calories 414.0
- Total fat 18 g
- Potassium 145 mg
- Cholesterol 47 mg
- Saturated fat 8 g
- Total carbohydrate 61 g
- Iron 11.0
- Folate 22.0
- Calcium 4.0
- Vitamin A 11.0
- Vitamin C 12.0