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| ●Instructions |
Photo #1
Photo #2
Photo #3
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Roughly chop raisins and soak them in 80g of cherry liqueur.
Soak yeast in 20cc of water. Let stand for 5 to 10 minutes.
Lightly roast almonds and walnuts in the oven or frying pan. Chop the walnuts roughly.
Combine flours, yeast, the rest of the water (60cc), salt and sugar in a bowl. Blend well. (Photo #1)
Let the dough rise to double the size (about an hour) in a warm place for its first rise. (Photo #2)
Mix in raisins (together with cherry liqueur), almonds and walnuts. (Photo #3)
Fill tartlet molds with the dough up to the rim.
Let the dough rise for about an hour in a warm place for its second rise.
Bake in a preheated oven at 180 °C (356 °F) for 15 minutes until brown.
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| Servings per Recipe |
Calories per Serving |
Ready In |
| 8 |
eight 6cm tart molds |
358kcal |
210 minutes |
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| cake flour |
50g |
| bread flour |
70g |
| active dry yeast |
8g |
| water |
80g |
| salt |
2g |
| sugar |
70g |
| raisins |
200g |
| cherry liqueur |
80g |
| sliced almonds |
100g |
| walnuts |
100g |
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