Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
The kids can help at the marked areas .
Place the butter in a bowl, mix in the icing sugar and salt. Beat in the eggs, continue to beat using the whisk on a mixer until the mixture becomes lighter in colour. Blitz the oats and walnut kernels in a food processor, mix with the flour, vanilla and cinnamon, mix into the egg mixture.
Line the base of a springform pan (approx. 26 cm in diameter) with baking paper, grease the sides with butter. Transfer 3/4 of the pastry to the prepared tin and smooth down, pull upwards around the edges to form a rim of approx. 2 cm.
Quarter the strawberries, mix the berries with the cornflour, spread over the base of the tart. Mix the remainder of the pastry with the flour, knead briefly, roll out between a cut-open plastic bag to approx. 4 mm thick, chill for approx. 15 mins. Cut the pastry into approx. 2 cm strips using a knife, place on top of the berries in a lattice-work pattern, press down gently around the edges. Beat the egg, brush the pastry with a little egg, arrange the walnuts around the edge of the tart.
Approx. 45 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the Linzertorte onto a cooling rack and leave to cool.
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