Original Linzer Torte
|Butter||7 Ounce (200 Gram / Scant 1 Cup)|
|Caster superfine sugar||7 Ounce (200 Gram / Scant 1 Cup)|
|Ground cinnamon||1⁄2 Teaspoon|
|Grated lemon rind||1⁄2|
|Sweet biscuit crumbs||4 Ounce (115 Gram / 2 Cups)|
|Ground almonds||5 Ounce (150 Grams / 1.25 Cups)|
|All-purpose flour||8 Ounce, sifted (225 Gram / 2 Cups)|
|Raspberry jam||8 Ounce (225 Gram / 0.75 Cup)|
|Icing sugar||1⁄4 Cup (4 tbs) (For Dusting)|
1. Preheat the oven to 190°C/375°F/ Gas 5. Cream the butter and sugar together until light. Slowly add the eggs and 1 of the egg yolks, beating all the time, then add the cinnamon and rind.
2. Stir the crumbs and ground almonds into the mixture. Mix well, then add the sifted flour. Knead the mixture to form a dough, then wrap in clear film (plastic wrap) and chill for about 30 minutes.
3. Roll out two-thirds of the pastry on a lightly floured surface and use to line a deep 25cm/10in loose-based flan tin (quiche pan). Press the pastry into the sides and trim the edge.
4. Spread the raspberry jam generously and evenly over the base of the pastry case. Roll out the remaining pastry into a long rectangle. Cut this into even strips with a sharp knife and arrange in a lattice pattern over the jam filling.
5. Lightly beat the remaining egg yolk in a small bowl, then brush it evenly over the pastry rim and lattice. Bake the flan for 45 minutes, or until golden brown. Leave to cool in the tin before turning out on to a wire rack. Just before serving, sift a little icing sugar over the top of the Linzertorte.