Summary

Ingredients

• 1 packet puff pastry (approx. 275 g)
• Butter for the mold
• 1 pinch (s) salt
• 100 g marzipan paste
• 120 g butter
• 120 g suar
• 4 egg (s)
• 6 liqueur (almond liqueur)
• 200 g almond (s), round
• 50 g hazelnuts, chopped
• 50 g almond slivers
• Icing sugar for dusting

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Instructions

1. Preheat the oven to 200 ° C (top / bottom heat, convection: 180 ° C). Roll out the puff pastry a little and cover a greased springform pan (diameter 26 cm) up to the edge, cut off any overhanging remnants and set aside. Prick the bottom several times with a fork.
2. Mix the marzipan with the butter and sugar until frothy. Separate the eggs and gradually stir the egg yolks with the almond liqueur into the marzipan mixture. Beat the egg whites with salt until stiff and fold into the marzipan mixture with the ground almonds.
3. Spread the marzipan and almond mixture on the puff pastry, sprinkle with hazelnuts and almond slivers. Cut the remaining puff pastry into strips and arrange on the tart in a grid shape.
4. Now 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 powdered sugar.