MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Linzer Torte
Categories: Pies, Pastry, Fruits, Nuts
Yield: 2 Tortes
2 c A-P flour
2 c Hazelnuts; ground
1/2 c Sugar
1/2 c Brown sugar; packed
1 ts Ground cinnamon
1/8 ts Salt
ds Ground cloves
1 c Butter; cold, diced
2 lg Eggs; lightly beaten
1 ts Lemon zest; grated
1 1/3 c Seedless raspberry jam
Confectioners' sugar (optional)
In a large bowl, combine the first 7 ingredients. Cut in butter
until mixture resembles coarse crumbs. Add eggs and lemon zest;
stir until mixture forms a ball. Divide into fourths. Cover and
refrigerate for 3-4 hours or until chilled.
Remove 2 portions of dough from refrigerator; press each into an
ungreased 9" fluted tart pan with removable bottom. Spread 2/3 cup
jam over each.
Between 2 sheets of lightly floured waxed paper, roll 1 portion of
remaining dough into a 10x6" rectangle. Cut six 1" wide strips;
arrange in a lattice design over jam. Repeat with remaining dough
(return dough to the refrigerator if needed).
Bake @ 350°F/175°C for 40-45 minutes or until bubbly and crust is
browned. Cool completely. Dust with confectioners' sugar if desired.
Recipe by Jeanne Siebert, Salt Lake City, Utah
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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