Kuchen
Engadine Nut Tart
Ingredients
| 300 | g | Whole Grain Spelt Flour |
| 125 | g | raw cane sugar |
| pinch | of salt | |
| 175 | g | cold butter |
| 1 | egg | |
| Flour for dusting | ||
| 300 | g | walnuts, coarsely chopped |
| 250 | g | sugar |
| 200 | ml | heavy cream |
| 3 | tbsp | forest honey |
Instructions
- Make the dough: Combine the whole grain spelt flour, sugar, and salt. Rub in the cold butter pieces until the mixture is crumbly. Add the egg and quickly work it into a smooth dough. Wrap in foil and chill for 60 minutes.
- Shape the base: Divide the dough into three equal parts. Roll out two parts into 24 cm circles. Place one on baking paper (for the lid) and chill. Place the second in a lined springform pan. Use the third part to form a 4 cm high edge. Prick the base with a fork and chill.
- Prepare the filling: Boil sugar with 3 tbsp water until it caramelizes to a light brown. Add the cream and simmer for 12–15 minutes until thickened. Stir in the honey and chopped walnuts. Let it cool until lukewarm.
- Assemble and bake: Preheat the oven to 200 °C. Spread the filling onto the base. Fold the pastry edge inward, brush with water, and place the lid on top. Press the edges firmly with a fork and prick the lid several times.
- Finishing: Bake on the second shelf from the bottom for 30–35 minutes until golden brown. Let it cool in the pan for 20 minutes before removing.
- Tip: The tart is best sliced from the next day. Wrapped in foil, it keeps for 2–3 weeks and gains even more flavor over time.
- Properties: Savoury (Sweet-Savoury), Hearty, Aromatic, Nutritious, Vollkorn
A recipe by Stadtmühle Geisingen – more at www.dinkel.shop/rezepte
