This year, I’m not in a holiday mood. December was marked by stress at work from the first day, and that stress was reflected in the rest of the month. The days go by and I get grumpy and nervous. Cheerful and carefree Tamara was disappearing, and her place was slowly being taken by a person I do not recognize. A person who wakes up with a headache and with a headache goes to sleep. A person who is not interested and does not look forward to absolutely anything. That’s not me! And I don’t want to be like that! I want to think about hot chocolate, make a list of holiday cakes, walk the Promenade while the bora pinches my cheeks and enjoy it. I want, as before, to wake up with a smile on my face and take to the streets with pleasure.

I talked to myself and chased away a person I didn’t know. Old Tamara immediately went to the kiosk to buy all those special editions that offer a handful of ideas for holiday delicacies. In the sea of ​​biscuits, a tart from the special Good Food supplement caught my eye. As I received a shipment of Branka’s jams the day before, the tart tasting followed immediately. The tart dough is fantastic, I was delighted with the almond flavor refreshed with lemon. Branka’s jam is in itself perfect, fragrant and very tasty, and it blended perfectly with the rest of the filling.

Dough

  • 180 g of smooth flour
  • 50 g ground almonds
  • 100 g of sugar
  • 125 g cold diced butter
  • 1 lemon (juice and zest)
  • 1 tablespoon cold water (if needed)

Rub the butter into the flour until you get a coarse crumb structure. Add almonds, sugar, lemon juice and zest and knead a crispy dough. If necessary (if the mixture seems dry), add a little cold water. Divide the dough into two parts, flatten each into a disc, wrap in cling film and place in the fridge for half an hour. Roll out one part of the dough on a floured surface. Line a pie tin and prick the bottom with a fork (instead of one large pie, I decided to make more smaller ones).

Stuffing

Mix the egg yolks with the sugar. Add the ground almonds and egg whites and mix until the ingredients are combined. Spread the filling on the dough and spread the jam over it. Roll out the second part of the dough thinly. Using a cookie cutter, cut out the decorative openings, place the dough on top of the filling and join the edges. Bake for 30 – 40 minutes in an oven preheated to 160 ° C. Cool the pie on the grill. Sprinkle with powdered sugar before serving.

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