Pistachio and Marzipan Tart

Summary

Ingredients

• 220 g flour
• 100 g butter, cold
• 50 grams sugar
• 1 egg (s)
• 1 tablespoon water, cold
• 1 teaspoon vanilla sugar
• 1 pinch (s) salt
• 75 g butter, room temperature
• 150 g marzipan paste
• 120 g pistachios, roasted, not salted
• 3 egg (s)
• 1 tablespoon sugar
• Powdered sugar, for dusting

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Instructions

1. Mix the flour, sugar, butter, salt, vanilla sugar and add the egg. Knead into the dough and wrap in cling film and leave to rest in the refrigerator for approx. 1 hour.
2. Mix the remaining ingredients in the food processor (preferably one with a knife insert, gives a nice, smooth mixture).
3. Roll out the shortcrust pastry thinly and cut out a base the size of a springform pan, shape the remaining dough into a roll, place it along the edge of the springform pan and create an approx. 1 cm high rim. Prick the dough several times with a fork, cover with baking paper and sprinkle with lentils or similar. complain. Pre-bake for 10 minutes at 200 ° C. Take out and let cool down for 3 minutes. Remove the baking paper with the lentils (the lentils can be used again!). Then pour the marzipan mixture onto the dough and place in the oven again at 200 ° C for approx. 20-25 minutes. Dust with powdered sugar.