2 c Sifted all purpose flour
1 c Of sugar
3 ea Egg yolks
2 ea Sticks unsalted butter, cut
-in small pieces
1/2 c Almonds, ground
1 ts Ground cinnamon
ds Grated nutmeg
1 tb Freshly squeezed lemon juice
1 1/2 c Raspberry preserves
1 ea Egg white, lightly beaten
Measure the flour onto a piece of waxed paper. Make a well in the
center and add the sugar. Make a well in the sugar and add the egg
yolks and butter. Use a knife to cut all the ingredients together
When the ingredients are partially combined, add the almonds,
cinnamon and lemon juice. Pinch all of the ingredients together with
your hands to form into a ball of soft dough. Wrap the dough in waxed
paper and chill in refrigerator for two hours. Preheat the oven to
375. Cut the dough into three equal portions. One portion will be
used to form the lattice. Reserve 1/3 of the 2/3 dough to form the
side crust. Roll the remaining dough and fit it into 1 ten inch
springform pan that 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 minutes or unitl the pastry is
lightly browned. Linzer Torta ~ Hungarian Linzer Torte
Yields
1 Servings