4 cups all-purpose flour
1 cup granulated sugar
1 cup unsalted butter at room temperature
2 tablespoons whole milk
1 tablespoon grated lime zest
2 large eggs
1 egg yolk
Filling: 1 cup strawberry jam, 1 cup raspberry jam, and 1/2 cup orange marmalade
80 g almonds
60 g hazelnuts
2 red apples, peeled and cut into pieces
Acessory:
Tart pan with a diameter of 31 cm
4 cups all-purpose flour
1 cup granulated sugar
1 cup unsalted butter at room temperature
2 tablespoons whole milk
1 tablespoon grated lime zest
2 large eggs
1 egg yolk
Filling: 1 cup strawberry jam, 1 cup raspberry jam, and 1/2 cup orange marmalade
80 g almonds
60 g hazelnuts
2 red apples, peeled and cut into pieces
Acessory:
Tart pan with a diameter of 31 cm
Wrap the hazelnuts and almonds in a clean cloth
Beat with a meat mallet until coarse-textured. Reserve
Combine all the ingredients in a bowl and, using your fingertips, mix until smooth and homogeneous
Grease the tart pan and line it with two-thirds of the dough
Reserve the rest
Mix the jams and spread over the dough
Spread the reserved apples, hazelnuts, and almonds on top
Preheat the oven to a high temperature
Open the remaining dough and cut into strips 1 cm thick
Use these to create a lattice pattern on top of the tart
Using a knife, lower the edges of the dough
Bake in the bottom rack for 15 minutes or until golden brown
Reduce the oven temperature to medium and raise the rack
Bake for another 15 minutes or until lightly golden
Remove, let cool, and demold
After cooling, dust with confectioner's sugar.
