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On Friday, we received this wonderful tart from our colleague’s mum, Gaby Lamade. Not only did it look great, it tasted spectacular. Gaby specialises in adapting recipes and assuring that they are healthier and more nutritious. For those of our readers who are German speakers, here is her website.

This nut & jam tart is actually a German christmas speciality called “Linzer Torte”. Gaby’s adaptation is perfect for anyone who hasn’t got a sweet tooth but enjoys indulging once in a while. Holly said she thought it was “the perfect amount of sweetness”. And for anyone who loves figs and prunes, this will be your absolute dream! I think we can all agree it looks fab with the charming festively themed pastry cutouts on top! Thanks Gaby!

Ingredients

 For the pastry:

250 g White/wholemeal flour
120 g Butter
100 g Honey
1 Egg
200 g Nuts (Almonds, Walnuts or a mix)
1 tsp. Cinnamon
1 pinch of ground cloves

1 tbsp. Cocoa powder
zest of 1/2 a lemon
1 pinch of salt
2 tbsp. cherry brandy

For the filling:

100 g dried apricots
70 g prunes
100 g figs
30 g raisins
100 ml Applejuice (the naturally cloudy kind)

To brush with:

1 egg yolk

1 tbsp. cream

Method:

1. Cream the butter.
2. Mix in the yolk, honey, salt, cherry brandy, lemon zest, cinnamon and cloves
3. Mix the flour and cocoa powder with the nuts and fold into the butter mixture
4. Cover the pastry with cling film and leave it in the fridge for at least 30 minutes
5. Roll 2/3  of the pastry out and mold onto a 28cm round baking tray
6. For the filling, place the dried fruit in the apple juice to soften. Puree the fruits in a food processor/mixer. Add this  mixture into the pastry in the baking tray.
7. Using the rest of the pastry, roll it out and cut into festive shapes (stars/stockings) and lay these on top of the mixture.
8. Brush the top of the visible pastry with the egg yolk-cream mixture and place in a preheated oven at 175 °C and bake for around 40 minutes

Anyone else know any delicious international Christmas recipes that they would like to share? We would love to hear from you! You can never have too many recipes!

Enjoy :) and would love to see your pictures if you do make this!

❤ Trisha

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