Summary
| Prep Time | 1 hr |
| Total Time | 2 hrs |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 350 g flour
- 3 teaspoons, leveled baking powder
- 120 g round hazelnuts or walnuts
- 120 g powdered suar
- 1 egg (s)
- 1 egg yolk
- 150 g butter
For painting:
- 200 g jam (apricot)
For the glaze:
- 200 g powdered suar
- 2 tablespoon cognac
- 1 tablespoon water, hot
For decoration:
- Cherry (s), (cocktail cherries) or any kind topping
Print Recipe
Pin Recipe Instructions
- Make a shortcrust pastry and refrigerate for 1 hour.
- Roll out the dough and cut out round slices, approx. 3 cm in diameter. Place on a baking sheet lined with baking paper.
- Bake at 180 °, HL 160 ° for 20-25 minutes.
- After cooling, spread the jam on one slice and put together with a second one.
- For the glaze:
- Mix the icing sugar, cognac and water until smooth and cover the tartlets. Decorate with half a cherry or with a decorative sticker.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below