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Linzertorte  Veg  CD  DP  Austrian   50mins plus chilling



Makes 1 x 20cm/8 inch tart       Cold   Vegetarian  Nuts  Dessert   puddings



   225g/8oz Plain Flour

   1/2 teasp Ground Cinnamon

   150g/5oz Butter

   75g/3oz Ground Almonds

   75g/3oz Caster Sugar

   The grated rind and juice of 1/2 Lemon

   2 Egg Yolks

   225g/8oz Raspberry Jam




1.  In a large mixing bow, mix together the flour and cinnamon.


2. Rub in the butter with your fingertips until it resembles fine breadcrumbs then stir in the almonds, caster sugar and the grated lemon rind.


3. Add the egg yolks and lemon juice and mix to a soft dough. Knead lightly then cover with clingfilm and chill for 30 minutes.


4. Preheat the oven to 190C, 375F, Gas Mark5.


5. Roll out 2/3rds of the pastry on a floured surface and use to line a 20cm/8 inch flan tin. Don't trim away the edges.


6. Spread the jam over the surface of the pastry and set aside whilst you roll out the remaining pastry into an oblong 25cm/10 inches long.


7.  Cut the pastry into long strips no more than 12mm/1/2 inch wide and arrange in a lattice pattern over the flan. Fold the edges over and crimp to seal.


8. Bake for 30 minutes until the pastry is crisp and golden. Cool in the tin.


9. To serve - transfer to a serving platter and serve with cream.



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Key techniques required to make this recipe


Bake - To cook in an enclosed oven

Beat To introduce air into a mixture using a utensil such as a wooden spoon, fork or whisk, in order to achieve a lighter texture.


Freezing/Make ahead


Tips, Options and Substitutions



Main equipment required to make this Recipe


Mixing Bowl

Wooden or Plastic Spoon


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