Margarine or Butter 320g
Hazelnuts or Almonds (ground) 320g
Egg 95g (about 2 small eggs or 1 extra large egg)
Raspberry Jam for filling
Egg Yolk for glazing
Let rest before shaping and baking.
Reserve some dough (roughly 1/4) for lattice decoration.
Roll out not too thin (about 6mm - 1/4in) and line your tin or tray. The dough will be very brittle.
Distribute jam on top, the amount depends on your taste (we like about 150g of jam on a 22cm tart).
Decorate with lattice.
Bake at 190°C for 30 to 40 min
This cake tastes best after about 3 weeks in storage.
PS. I weigh all my ingredients - I beat the eggs and weigh in the amount required. In the UK large eggs are usually about 60g without shell.
The amount given should be enough for 2 tarts with 22cm diameter.