Ingredients

Flour 400g

Cocoa 24g

Margarine or Butter 320g

Sugar 320g

Hazelnuts or Almonds (ground) 320g

Cinnamon 10g

Cloves 2g

Egg 95g (about 2 small eggs or 1 extra large egg)

Kirschwasser 24g

Raspberry Jam for filling

Egg Yolk for glazing

Method

Knead swiftly.

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.