Use a knife or pastry wheel to cut the dough into eight 1-inch (2.5-cm) strips.ДЁ. With a rolling pin, roll the parchment-covered dough into a 1/3-inch-thick (8-mm) rectangle.Д§.

Place the dough on top of the paper, sprinkle with more sugar, and cover it with another piece of parchment paper.Д¦. Sprinkle a piece of parchment paper with some confectionersвЂ™ sugar. Remove the pan from the oven, slide the parchment and tart pan off the cookie sheet, and let it cool for 5 minutes, or until the dough in the freezer is ready to be rolled out.ДҐ. Bake for 10 to 15 minutes, or until the crust just starts to color.Д¤. Remove the tart pan from the freezer and place it on top of a cookie sheet.ДЈ. Wrap the dough in plastic and place it in the freezer for 45 minutes.Дў. Shape the dough into a ball and flatten it. Add the confectionersвЂ™ sugar to the smaller piece of dough in the bowl and mix it in the easiest way is to use your hands. Take a little extra dough from the bowl if needed to cover the bottom. I find it easiest to press the dough with my fingers into the sides and corners of the pan first and then press the palm of my hand into the bottom of the pan to help cover it with dough.

Use your hands to press the dough into the bottom of the pan to cover it and create a 1/3-inch-thick (8-mm) crust on the sides. Separate a little more than half the dough and put it into your tart or pie pan. Add the ground almonds, walnuts, and hazelnuts along with the potato starch and granulated sugar and mix.ДЈ. In a large bowl, with an electric mixer on high speed, beat the margarine until soft, scraping down the sides of the bowl with a silicone spatula once or twice.Дў.

Linzer tart