Walnut Orange Tart

A great cake recipe for any occasion:

Knead dough:

Mix flour with baking powder and sift into a wide bowl. Add sugar, bourbon vanilla sugar, vanilla butter, flavoring, salt and iced water. Knead everything together with the mixer (dough hook) briefly on lowest, then on highest speed to a smooth dough. Knead in walnuts at the end.

Roll out 2/3 of the dough on the greased bottom of a cake springform pan (diameter 28 cm). Put a cake ring around it and close it. Knead 1 tbsp. flour into the remaining dough, form into a roll and place on the bottom as a border. Press roll to form a 2 cm high rim. Prick the bottom of the dough a few times with a fork.

Top/bottom heat: About 200 °C (preheated).

Hot air: About 180 °C (preheated)

Gas: Level 3-4 (preheated)

Baking time: 15-20 min

After baking, remove the cake ring. Remove the base from the springform pan, cool on a cake rack. Heat the apricot jam while stirring. Brush outside edge of pastry with it.

Filling:

Caramelize sugar in a saucepan. Add walnuts, stir through. Shape onto parchment paper to cool, perhaps chop repeatedly. Stir through cream cheese with fruit juice and sugar. Whip cream with cream stiffener until stiff, fold into cheese mixture.

Fold in half of the cream well 2/3 of the caramel walnuts and spread on the kneaded dough base. Top with 2/3 of the orange fillets. Spread the remaining cream on top.

Cover tart with remaining

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