ready in 2 h. 50 min.
- For the pastry
- 1.111 cups
- 1.333 cups
- 1 teaspoon
- ½ teaspoon
- 2 tablespoons
- 4 cups
- 1 ⅔ cups
All purpose flour (for rolling the pastry)
- Fur the nut filling
- 2 cups
- 0.333 cup
- 6 tablespoons
- For the topping
- 18 ounces
- 2 tablespoons
Beat the butter with the syrup until fluffy. Add the eggs, spices and brandy. Mix the flour with the almonds and stir into the mixture, then knead all the ingredients to form a smooth pastry. Shape into a ball, cover and leave in the refrigerator for around 1 hour.
Heat the oven to 180°C (160°C in a fan oven), 375°F, gas 5 and line a deep baking tray with grease-proof paper.
For the nut filling, mix the hazelnuts with the sugar, egg white and milk until you have a spreadable paste.
Divide the pastry into three and roll one section out on a floured surface into a rectangle the size of the tray. Press this into the tray, raising a slight edge. Spread the nut filling into the base.
Roll a second section out to the same size and place on top of the nut filling, pressing down slightly. Spread the jam over the whole of this layer.
Roll out the rest of the pastry and use a pastry wheel to cut it into strips approx. 2 cm wide. Use these to form a crust around the edge of the cake and press these down well with a fork. Arrange the remaining strips in a lattice over the tart.
Whisk the egg yolks with the milk and brush over the pastry strips. Place in the centre of the oven and bake for approx. 50 minutes. Leave to cool completely. Ideally, leave for at least 1 day for the flavours to develop before serving.