Summary

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

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Instructions

1. Make a shortcrust pastry and refrigerate for 1 hour.
2. Roll out the dough and cut out round slices, approx. 3 cm in diameter. Place on a baking sheet lined with baking paper.
3. Bake at 180 °, HL 160 ° for 20-25 minutes.
4. After cooling, spread the jam on one slice and put together with a second one.
5. For the glaze:
6. Mix the icing sugar, cognac and water until smooth and cover the tartlets. Decorate with half a cherry or with a decorative sticker.