| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Hungarian |
Desserts, Hungary |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Sifted all purpose flour |
| 1 |
c |
Of sugar |
| 3 |
|
Egg yolks |
| 2 |
|
Sticks unsalted butter, cut |
|
|
in small pieces |
| 1/2 |
c |
Almonds, ground |
| 1 |
t |
Ground cinnamon |
|
ds |
Grated nutmeg |
| 1 |
T |
Freshly squeezed lemon juice |
| 1 1/2 |
c |
Raspberry preserves |
| 1 |
|
Egg white, lightly beaten |
| 375 |
|
the dough into three equal portions. One portion w, the dough into three equal portions. One portion will be |
INSTRUCTIONS
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 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 File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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