Linzertorte (lin-t’ser-tohr-teh) is a famous Austrian tart, with a buttery-almond pastry, filled with raspberry jam.
It is always served cold, delicious if eaten immediately after it has cooled, but even better, if you can wait, served
3 days later!
8 oz. flour
4 oz. ground almonds
1 teaspoon ground cinnamon finely grated rind of
6 oz. butter, softened
3 oz. sugar
8 oz. raspberry jam
1 egg white, lightly beaten
1 tablespoon icing sugar
Sift the flour, ground almonds and cin-namon on to a marble slab or board and mix in the lemon rind.
Make a well in the centre and in this place the butter and the sugar. Using your fingertips, work the butter and sugar carefully into the flour mixture until it forms a large ball of dough. Do not handle the dough too much or it will become sticky.
Form the dough into a ball, wrap in greaseproof or waxed paper and chill in the refrigerator for at least 1 hour.
Preheat the oven to moderate 350°F (Gas Mark 4, 180CC).
Place a 9-inch flan ring on a baking sheet. Remove one half of the dough from the ball and set aside. Put the remainder in the centre of the flan ring and, using your fingertips, push out the dough to cover the bottom and sides of the flan ring.
Spoon the raspberry jam into the flan ring and spread it out into a thick layer with a spatula or flat-bladed knife.
Roll out the remaining dough to a rectangle
½ inch thick. Cut it into strips
2-inch wide. Lay the strips, criss-cross, across the top of the flan to form a lattice.
Using a pastry brush, glaze the dough with the egg white. Place the flan in the oven and bake for 40 minutes or until the pastry is golden brown.
Remove the linzertorte from the oven, sprinkle liberally with the icing sugar, and leave to cool.
Remove the flan ring and slide the flan on to a serving dish.