John Myers
Ingredients for 1 servings:
- 1 pack of puff pastry (approx. 275 g)
- Butter for the mold
- 1 pinch of salt
- 100 g marzipan paste
- 120 g butter
- 120 g sugar
- 4 eggs
- 6 Liqueur (Almond Liqueur)
- 200 g ground almonds
- 50 g hazelnuts, chopped
- 50 g almond flakes
- n. B. Icing sugar for dusting
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
Preheat the oven to 200°C (top/bottom heat, fan: 180°C). Roll out the puff pastry slightly and line a greased springform pan (26 cm diameter) with it up to the edge, trimming off any overhanging pieces and setting them aside. Prick the base several times with a fork. Beat the marzipan with butter and sugar until fluffy. Separate the eggs and gradually stir the egg yolks into the marzipan mixture with the almond liqueur. Beat the egg whites with salt until stiff peaks form and fold them into the marzipan mixture along with the ground almonds. Spread the marzipan-almond mixture over the puff pastry, sprinkle with hazelnuts and almond slivers. Cut the remaining puff pastry into strips and arrange them in a lattice pattern on top of the tart. Bake the tart for about 30 minutes. Cover with aluminum foil for the last 10 minutes and finish baking. Let the tart cool and dust with icing sugar.
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