Walnut and rosehip jam tartlets

Name: Walnut and rosehip jam tartlets
Ingredients: 500 g flour; 5 tablespoons sugar; 4 egg yolks; 1/4 teaspoon salt; 10 g baking powder; 5 tablespoons sour cream; 250 ml melted lard; grated zest of 1 lemon; 15 ml oil; 800 g rosehip jam; 4 egg whites; 60 g powdered sugar; 250 g ground walnuts

Dessert - Walnut and rosehip jam tartlets by Sofia I. - Recipia

Walnut and rosehip jam tartlets have dough pressed into molds with your fingers, and each shell gets rosehip jam. The stiff meringue with walnuts goes on top; after baking, the pastry stays tender, the meringue turns lightly golden, and the walnuts show through. Makes a lot, depending on the size of the molds. I prefer them cold, when the meringue no longer sticks to your fingers. Prep: 45 minutes. Cook: 40 minutes. Total time: 85 minutes. Servings: 36. Approximately 230 kcal and 3 g protein per serving.

Ingredients

For the dough

500 g flour
5 tablespoons sugar
4 egg yolks
1/4 teaspoon salt
10 g baking powder
5 tablespoons sour cream
250 ml melted lard
grated zest of 1 lemon
15 ml oil

For the filling

800 g rosehip jam
4 egg whites
60 g powdered sugar
250 g ground walnuts

Preparation

1. Mix 4 egg yolks with 5 tablespoons of sugar and 1/4 teaspoon of salt. Stir in 10 g baking powder and 500 g flour, then add 5 tablespoons of sour cream, 250 ml melted and cooled lard, and the grated zest of 1 lemon. Knead until you have a smooth dough. 2. Beat 4 egg whites until stiff. Gradually add 60 g powdered sugar, continuing to beat, then fold in 250 g ground walnuts. 3. Preheat the oven to 180°C. Line the molds with baking paper and brush it with 15 ml oil. Put a piece of dough in each mold and press it with your fingers until it covers the inside. 4. Put about 1 tablespoon of rosehip jam in each tartlet, then spoon the walnut filling on top. 5. Bake for 35-40 minutes, until the edges of the dough and the meringue on top are lightly golden.

Notes

You can replace the lard with 250 ml melted butter or melted margarine; the dough contains gluten and dairy, and the filling contains nuts and eggs. Black tea goes well with them. Thick jam stays in a layer; if it is runny, boil it for a few minutes and let it cool first. Small molds brown closer to 35 minutes, while deep ones may need the full 40. Once completely cooled, keep them in a tin in the fridge for up to 3 days.