John Myers
Cinnamon – Almond Tart
The perfect cinnamon – almond tart recipe with a picture and simple step-by-step instructions.
- 1 Egg
- 125 g Butter
- 65 g Sugar
- 1 pinch Salt
- 250 g Flour
- 1 Knife point Baking powder
- 3 Eggs
- 150 g Sugar
- 100 g Whipped cream
- 150 Milliliters Milk
- 200 g Ground almonds
- 4 piece Zwieback
- 0,5 teaspoon Baking powder
- 3 teaspoon Cinnamon powder
- Mix the egg with the butter, sugar and salt. Sieve the flour and baking powder over it and knead into a shortcrust pastry. Wrap in cling film and put in the refrigerator for half an hour.
- In the meantime, stir the eggs, sugar, cream and milk together. Fold in the almonds. Finely grate the rusks and stir into the mixture with baking powder and cinnamon.
- Grease a tart pan. Roll out the dough on a little flour and place in the pan. Press the edges down a little. Prick the bottom several times with a fork. Put the cinnamon and almond mixture on the base and smooth it out.
- Bake in the oven at 180 degrees for about 30 to 35 minutes – I love this scent ;-)) Let cool and carefully remove from the mold.
- I wish you all a nice pre-Christmas season! Greetings, cookies
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