The walnut version of St. Francis’s favorite pie. This time with canned pineapple pieces.
Preparation 10 minutes .. Baking 30-35 minutes
INGREDIENTS .. ø up to 22 cm
- 1OO g soft butter
- 2 eggs
- 125 g ground walnuts
- 125 g icing sugar
- 1 tsp baking powder
- 1 tbsp lemon zest
- 40 g flour; or gluten-free flour
- 300 g gooseberries
Preheat the oven up to 170°C.
Mix softened butter until creamy. Add the mixture of walnut with icing sugar, lemon zest, eggs and flour mixed with baking powder and mix until smooth batter.
Put the batter into greased baking form, lay on top of the batter the sieved pieces of pineapple and bake in preheated oven for 30-35 minutes.
Sprinkle the tart after baking with icing sugar and enjoy!