Equipment
- Mixer
- Oven
Ingredients
Short Pastry
- 400 g G Icing Sugar
- 600 g Butter
- 200 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste
- 150 g Eggs
- 1000 g Whole Wheat Flour
Almond Filling
- 1000 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste
- 450 g Granulated Sugar
- 200 g Eggs
- 50 g Water
Instructions
Short Pastry
- Whisk 200 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste with butter and icing sugar until light in color and creamy.
- Add egg and flour in small amounts at a time while mixing it into a smooth short pastry dough.
- Roll dough to approximately 2mm.
Almond Filling
- Mix the 1000 g Lubeca Lübecker Marzipan 52% Mediterranean Almond Paste with the other ingredients to form a smooth mass. Beat until slightly foamy.
Tarts
- Line baking tray with short pastry (muffin trays work well).
- Put the filling into lined baking trays, and top with short pastry (2 mm).
- Bake for approximately 20 min. at 350°F.
- Once cool, brush it with strained apricot jam and frost it with fondant or sugar coating.
- Decorate with roasted fine almonds or diced pistachio nuts.