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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:

�� 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

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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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Key techniques required to make this recipe

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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.

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Freezing/Make ahead

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Tips, Options and Substitutions

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Main equipment required to make this Recipe

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Mixing Bowl

Wooden or Plastic Spoon

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