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Ingredients
- 2 c. Sifted all purpose flour
- 1 c. Of sugar
- 3 x Egg yolks
- 2 stk unsalted butter, cut in small pcs
- 1/2 c. Almonds, grnd
- 1 tsp Grnd cinnamon ds Grated nutmeg
- 1 Tbsp. Freshly squeezed lemon juice
- 1 1/2 c. Raspberry preserves
- 1 x Egg white, lightly beaten
Directions
- Measure the flour onto a piece of waxed paper. Make a well in the center and add in the sugar. Make a well in the sugar and add in the egg yolks and butter. Use a knife to cut all the ingredients together When the ingredients are partially combined, add in the almonds, cinnamon and lemon juice. Healthy pinch all of the ingredients together with your hands to create into a ball of soft dough. Wrap the dough in waxed paper and refrigeratein refrigerator for two hrs. Preheat the oven to 375. Cut the dough into three equal portions. One portion will be used to create the lattice. Reserve 1/3 of the 2/3 dough to create the side crust. Roll the remaining dough and fit it into 1 ten inch springform pan which has been buttered and lightly floured. Roll the side crust into a long stri 1 inch wide and fit it against the inner edge of the cake pan. Spread the preserves on top of the pastry. Roll out the remaining third of the dough very thin and cut into strips 10 inches long by 1/2 inch wide. Form a criscross design of pastry strips on top of the preserves. Brush the pastry with lightly beaten egg whites. Bake the tart for 45-50 min or possibly unitl the pastry is lightly browned. Linzer Torta Hungarian Linzer Torte
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