In order to obtain a flaky crust avoid overworking, and thereby overheating, the butter when mixing the ingredients. For the same reason the dough should be chilled in the refrigerator once mixed.
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INGREDIENTS |
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Flour |
220 |
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g |
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Butter |
100 |
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g |
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Powdered sugar |
80 |
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g |
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Eggs |
1 |
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Vanilla flavouring (vanillin) |
1/2 |
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teaspoon |
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Butter |
80 |
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g |
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Eggs |
1 |
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Sugar |
100 |
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g |
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Hazelnuts, chopped into fine powder |
80 |
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g |
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Flour |
30 |
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g |
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Roughly chopped hazelnuts |
50 |
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g |
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Roughly chopped almonds |
50 |
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g |
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Vanilla flavouring (vanillin) |
1 |
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teaspoon |
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Plum jam |
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as needed |
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"Sassolino" liqueur |
3 |
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tablespoons |
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PREPARATION |
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| 1. |
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Pie crust: work together dough ingredients and form into a log shape. Cover with plastic wrap and chill in refrigerator for 40 minutes. |
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| 2. |
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Pre-baking: spread out the dough with a rolling pin and line the buttered and floured baking dish. Cut away excess dough and score it the bottom with a fork. Protect the dough with a layer of parchment paper and fill with dried beans. Bake in 180°C (350°F) for 15 minutes. Remove from oven and discard parchment paper and beans. |
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| 3. |
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Filling: cream together at room temperature butter and 100g of sugar. Add eggs one at a time waiting for one to mix in completely before adding the next. Add 2 tablespoons of the Sassolino, the powdered hazelnuts, the flour and the vanilla extract. |
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| 4. |
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Spread 3 tablespoons of jam on the pastry dough followed by the butter and egg mixture. Separately, mix together the remaining sugar, 2 tablespoons of the liqueur, the almonds and hazelnuts, and top the pie with the mixture. Bake 180°C (350°F) oven for 30-35 minutes. |
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CHEF'S NOTE |
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Get a 28cm (11in.) cake pan |
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"Erbaluce di Caluso Passito" or a "Moscato di Pantelleria Passito" |
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