Braided tart

• Ingredients

  • 400g of flour

  • 100g of whole hazelnut powder

  • 70g of (brown) sugar

  • 3 teaspoons of speculoos spice

  • 2 pinches of salt

  • 250g of butter at room temperature

  • 70g of water

  • 1 jar of Bonne Maman Strawberry Jam

  • 1 egg yolk

• Directions

  Combine the flour, sugar, ground hazelnuts, spices, and salt. Rub in the butter until the mixture resembles coarse breadcrumbs, then add the water.

  Form into a ball. And let it rest in the refrigerator for at least 30 minutes.

  Divide the pie crust into 1/3 and 2/3, roll out both pieces, line a pie tin with the larger portion, prick the base with a fork, and spread the Bonne Maman Strawberry Jam on top.

  Cut the remaining pastry into 1 cm strips and weave into a lattice pattern, alternating over and under until complete.

  Brush them with an egg yolk.

  In a preheated oven, bake for 40 minutes at 180°C. Then let it cool.