Somewhere in Austria, along the Danube coast, there's a small town named Linz. That's exactly where the Linz tart was born, about 350 years ago. A crispy tart with smashed hazelnuts and marmalade inside its dough, a pure beauty! To prepare the crispy dough, a work of excellence, you only need some easy to find ingredients and a couple of tools. That's because the filling is offered by us especially for you and it is shut in a jar. #yolo from 
, a plum marmalade with a scent of rose, a unique temptation.
To bake the tart properly you need exact temperatures.
Ensure that you have preheated your oven or there won't be any tart! Preheat the oven at 180 c and if you want to use the air mode, lower the temperature by 10c as heat circulates faster in this mode. The ingredients you will need:
- 1 cup of sugar, preferably brown
- 125 g smashed hazelnuts
- 1 1/4 cups of flour
- 1/2 teaspoon of cinnamon powder
- 120 g cold, butter without salt
- 1 big egg slightly beaten
- 1 jar of #yolo marmalade from
Set your mixer with the blades and put the sugar, the cinnamon, the flour and the hazelnuts into the bucket to mix till the ingredients are blended completely. Add the butter in small cubes and keep mixing till the dough becomes like crumbs. Add the egg and keep mixing until everything blends to have an elastic dough. You may need to add some cold water to achieve that. Shape a ball with your hands, wrap it up with membrane and refrigerate for an hour at least. Cut one third of the dough to pastry sheets and spread in a single layer in between baking sheets. Spread the #yolo from marmalade on the tart. Cut the rest of the dough to wide stripes and cover the surface of the marmalade diagonally. Bake the tart for almost 25 minutes in preheated oven until it is golden brown. Needs to be under normal temperature in order to be cut and served.