Instructions

1. 1

   Grease a square baking tin about 16 cm across with the butter or margarine and stand it empty in the basket to check the clearance. A large tin will not fit; only if air is left all the way round will the topping brown evenly.

2. 2

   Mix the plain flour with the sugar and the baking powder, add the cold butter or margarine in pieces along with the egg and quickly knead everything to a shortcrust dough.

3. 3

   Wrap the dough in cling film and chill it until firm.

4. 4

   Roll the dough out evenly over the base of the tin and press it down firmly, then spread the apricot jam thinly on top. In the small tin the layer is thicker than on a baking sheet, so the dough has to lie at the same height everywhere.

5. 5

   Melt the butter or margarine with the sugar and the water in a pan, stir in the chopped hazelnuts and spread the lukewarm mixture over the jam.

6. 6

   Preheat the airfryer to 160 °C. The topping cannot take more heat: the nuts go dark and bitter outside before the dough underneath is done.

7. 7

   Stand the tin in the basket in a single layer with space around it and do not stack anything on top; only one tin fits in, so larger amounts are baked in two batches. Bake at 160 °C.

8. 8

   Carry on baking at 160 °C until the nut layer is firm and golden, golden rather than dark, or the nuts will taste bitter. It is not turned, because the soft nut layer would slide off the tin.

9. 9

   Cut the pastry into twelve triangles while still warm and leave it to cool in the tin, as the nut topping breaks when cut cold.

10. 10

    Melt the dark couverture in a pan over a water bath and dip the points of the cold triangles into it. The couverture does not belong in the basket, where it would burn without being stirred. Lay the triangles on baking paper until the chocolate has set.