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Linzertorte� Veg�
CD� DP�
Austrian��
50mins
plus chilling
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Makes 1 x 20cm/8 inch tart���� �
Cold��
Vegetarian��Nuts� Dessert�� puddings
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Ingredients:
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225g/8oz Plain Flour
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1/2 teasp Ground Cinnamon
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150g/5oz Butter
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75g/3oz Ground Almonds
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75g/3oz Caster Sugar
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The grated rind and juice of 1/2
Lemon
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2 Egg Yolks
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225g/8oz Raspberry Jam
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Instructions
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1.�
In a large mixing bow, mix together the flour and cinnamon.
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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.
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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.
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4.
Preheat the oven to 190C, 375F, Gas Mark5.
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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.
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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.
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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.
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8.
Bake for 30 minutes until the pastry is crisp and golden. Cool in the tin.
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9.
To serve - transfer to a serving platter and serve with cream.
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