dough is flaky yeast 500 grams
butter 2 Art. spoons
sugar 130 g
eggs 3 pieces
almonds 140 grams
amaretto 2 Art. spoons
Chop almonds in a blender. Butter and sugar, whisk, add 2 eggs, almond powder and liqueur. Stir.
Divide dough into 2 parts, one of which must be a little bit more. Every part of the roll out into a circle, then align the edges with a knife.
Place the smaller circle on a sheet of parchment. Put the stuffing on it before reaching the edge of 1.5-2 cm. Smooth filling spatula. Lightly beat the remaining egg and brush it round the edges.
On a larger diameter circle make shallow cuts in the form of spokes of the wheel. Put the stuffing in the larger circle and connect the region. Put in the fridge for 20 minutes.
Preheat oven to 200 ° C. Baking brush with oil and put it in the oven. Surface tarte lubricate the remaining egg. Hot pan gently remove from the oven, carefully shift the parchment with Tartu and again put the pan in the oven. Bake for 30 minutes. Remove the tart from the oven and let cool.
Before serving, slice the tart on a serving.