250 g flour
250g sugar
100g finely grated walnuts
100g finely grated hazelnuts
250 g unsalted butter
1x egg
1 dessert spoon cinnamon
1 pinch cloves
1/2 pack baking powder
4 table spoon Kirschwasser
450g red current jam

Making the dough

Add flour, sugar, fine grated nuts, baking powder, cinnamon and cloves together and mix well, rub or pulse in the cold butter, egg and Kirschwasser. Work it together quickly to a ball of dough. The idea is to get the ingredients to a dough form with the minimum amount of movement as the nuts contain a lot of fat and the dough will get very soft. The dough should rest wrapped in cling film in the fridge at least for a day.

Making the cake

Put on side 1/4 of the dough for decoration and keep it in the freezer while preparing the tart. Take the rest of the dough and cut into 20mm thick slivers. Place the slivers in and around the bottom of your tart mould and simply push the pieces together by using your thumb. On top form a 20 mm wide edge around the side of the tart mould by using the same technique. Put the red current jam on top and distribute equally. For the decoration take the rest of the dough out of the freezer and cut into stripes of approximately 8mm x 8mm and decorate the cake by putting the stripes into a pattern of your choice. The classic way would be like a cross hatch, but we’ve used the atomik symbol. Put some egg yolk on the dough pattern before putting into the oven. Bake the cake on a tray at 200°C for approximately 30-35 min. Before ready for eating the cake has to ripen for at least a week in a cool and dry place.

Recipe supplied by Christine Heil.