Remember the frangipane tart I posted the recipe of a few weeks ago?
Well, Bénédicte, Ann and I were invited at my friend Michaela’s Viennese home today. We went to the market together and made a lovely lunch.
Yesterday, we were talking about the frangipane tart and Michaela found it a pity she couldn’t try it. Because of her allergies, she can’t have almonds. I immediately started improvising and suggested she could make it with hazelnuts instead of the almonds and Nutella instead of the apricot jam. I would call it Michaela Torte. Michaela got all the ingredients and we made the cake/tart/torte together.
Today after the market, Michaela’s dad drove us to her flat with all our shopping. As he has a sweet tooth (but which Viennese doesn’t?) and tomorrow we celebrate Father’s Day, I thought it apt to give the recipe the name “Zahoriktorte” in both their honour (Zahorik being their last name).
I hope you’ll try it and like it as much as we all did. Let me know.
Ingredients for the crust
- A package of shop bought puff pastry (rectangular)
Ingredients for the filling
- 70 g butter + a bit extra to grease the tin
- 55 g sugar
- 1 large egg
- 70 g ground hazelnuts
- 1 tbsp + 0.5 tsp flour
- 1/2 tsp vanilla extract
- 1 large tbsp very soft Nutella
Ingredients for the glaze
- 1 egg yolk beaten up with a little water
- For the filling mix the butter, sugar, egg, ground hazelnuts, flour and vanilla extract together and set aside.
- Preheat the oven to 200°C.
- Using a pastry brush, grease a 16 cm fluted tin with the extra butter.
- Cut a square piece off the puff pastry: put your tin on the pastry and make sure to have an extra 2 cm around the tin (= the height of the tin).
- Roll the pastry over the tin and take a piece of pastry from one of the corners to press the pastry against the side.
- Spoon the Nutella in the tin and spread it towards the edges.
- Transfer the filling on the Nutella and spread it out too. Cut off the access pastry.
- Cut 1 cm stripes from the leftover puff pastry.
- Now for the lattice work: you can either do something special or keep it simple. I learned the simple version in baking school but recently found out that the special one is not difficult at all, thanks to a new baking idol of mine: Anna Olson. I’ll try and explain both methods.
- Simple version: place half of the strips loosely over the filling, keeping even distances between them. Put the remaining strips on in the same way, but in the other direction.
- “Difficult” version: put half of the pastry strips loosely on the filling, keeping even distances between them. Lift up alternate pieces towards the middle. Put on a strip in the opposite direction and fold back the strips. Now put up the pieces you didn’t before, put a new strip and fold the strips back. Continue to do so, also on the second half of the tart, until you have used up the strips. Press the end of the strips in the pastry at the edge of the tin.
- Carefully brush the egg mixture on the pastry bits only.
- Put the tart in the oven and bake for 15 minutes.
- Turn the oven down to 175°C and bake for another 15 minutes.
- Take the tart out of the oven.
- Let the tart cool in the tin for about 5 minutes before transferring it to a wire rack with a fish slice. Don’t leave it in too long or the bottom of the tart will get all soggy and you won’t get a nice crispy one like this:
- Let it cool completely before serving.
- This tart, as so many things, tastes better the day after you’ve made it. If you don’t have time to make it the day before, make the filling in a spare moment and put in in the fridge. That way all the ingredients absorb eachother’s flavours. An hour before you’re ready to bake the tart, take the filling out of the fridge and proceed as explained above.
- To make sure you don’t get a soggy bottom on your tart don’t use too much butter to grease the tin, just a light brushing. When preheating the oven, put a baking sheet on the rack. When the oven is hot, put in your tart on the baking sheet.
- Serve with a strawberry dipped in Nutella, a few strawberries and a scoop of vanilla ice cream.