Linzer torta (linzer torte)

Yield: 1 Servings

Measure Ingredient
2 cups Sifted all purpose flour
1 cup Of sugar
3 eaches Egg yolks
2 eaches Sticks unsalted butter, cut in small pieces
½ cup Almonds, ground
1 teaspoon Ground cinnamon
dash Grated nutmeg
1 tablespoon Freshly squeezed lemon juice
1½ cup Raspberry preserves
1 each 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 ⅓ of the ⅔ 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 ½ 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

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