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Linzer Torte

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Yield: 6 inch tart pan

 
Ingredients:
130 g all purpose flour
70 g almond powder
1 t vanilla powder
1/8 t ground cloves
1/2 t baking powder
85 g butter
100 g sugar
2 egg yolks
zest of 1/2 lemon
1/3 c raspberry preserve
sliced almonds (optional)

 
Procedure:
  • Grease a 6 inch tart pan. Set aside.
  • In a bowl, combine the dry ingredients (flour, almond powder, vanilla powder, cloves and baking powder). Set aside.
  • Cream the butter and sugar.
  • Add the yolks one at a time.
  • Add the dry ingredients and lemon zest. This makes a soft dough.
  • Press half of the dough onto the bottom and sides of the pan.
  • Spread the raspberry preserve on top.
  • Roll out the remaining dough on a floured surface and cut them into strips. (If the dough is hard to roll out, refrigerate for 15 minutes before rolling)
  • Arrange the strips on top of the raspberry preserve in a lattice pattern.
  • There should still be dough left after finishing the lattice top.
  • Roll the left over dough into tiny little balls, and put them around the perimeter of the tart.
  • You may decorate the torte with sliced almonds.
  • Bake the torte on a 350 F preheated oven for 35-40 minutes or until golden in color.
Bon appétit,
Charlotte

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