Prep 1 hr
Cook 40 mins
This torte is from the town of Linz and is the apotheosis of all jam tarts!This recipe came from an old German lady I once knew.
- 5⁄8 cup sugar
- 1 cup unblanched almonds, ground
- 1 1⁄4 cups flour
- 1 pinch ground cloves
- 1 pinch ground cinnamon
- 1 pinch grated nutmeg
- 1 pinch ground allspice
- 5⁄8 cup chilled butter, diced small
- 3 egg yolks
- 1⁄2 lemon, juice of
- 1 teaspoon grated lemon, zest of
- 3⁄4 cup raspberry jam
- 1 tablespoon icing sugar
- Mix together almonds, sugar, ground cloves, cinnamon, nutmeg and allspice in a large bowl Cut in the butter with a knife then rub in briefly withe your fingers .
- Add egg yolks,lemon juice, and lemon zest to the centre of the bowl and pull the dry ingredients into the liquid with your fingertips, quickly working in the dry ingredients When a ball is formed, knead briefly then chill, wrapped for 30 minutes .
- Heat oven to 350-f .
- Grease and flour a 9 inch flan case .
- The pastry is so workeable there is no need to roll it out .
- Reserve 1/3 for the top, then flatten the rest into the tin and line the bottom and sides of the case, pressing it with your fingers in place Prick the pastry lightly with a fork .
- Spread the jam over the bottom pastry .
- Roll out the remaining pastry 1/8" thick and cut into strips 1/2" wide .
- Arrange the strips in a lattice pattern over the jam .
- Neaten the edge by arranging one strip in a circle round the top to cover all the ends .
- Bake the tart in the oven for 40-minutes or until the pastry is dark golden .
- Dust the tart with icing sugar while still warm, but allow it to cool completely before serving .
- Enjoy !