Linzertorte Recipe

Linzertorte Recipe

Ingredients : Serves 4

175 g/6 oz soft margarine
50 g/2 oz caster (superfine) sugar

50 g/2 oz ground almonds
Grated rind of 1 lemon
1 egg
225 g/8 oz plain (all-purpose) flour
2.5 ml/0.5 tsp ground cinnamon
450 g/1 lb raspberries
100 g/4 oz granulated sugar

30 ml/2 tbsp redcurrant jelly (clear conserve)
30 ml/2 tbsp icing (confectioners') sugar

Method :

Cream together the margarine, caster sugar, almonds, lemon rind, egg and 15 ml/1 tbsp of the flour until well blended, then mix in the remaining flour and the cinnamon to form a soft dough. Turn out on to a lightly floured surface and knead lightly until smooth. Roll out two-thirds of the dough and use to line a greased
20 cm/8 in flare tin (pie pan) placed on a baking (cookie) sheet. Chill for 30 minutes. Roll out the remaining dough and cut into 1 cm/0.5 in strips.

Place the raspberries in a saucepan with the granulated sugar and simmer gently for about 10 minutes until soft. Spoon into the pastry (paste) case and arrange the pastry strips across the top in a lattice pattern, damping the edges of the pastry so they stick to the sides. Bake in a preheated oven at 190C/375F/gas mark 5 for 30 minutes. Warm the redcurrant jelly, brush it over the top to glaze, then leave to cool. Serve dusted with the icing sugar.

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