Linzer Torte

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Recipe's preparation

Pastry

Preheat oven to 180deg and place almonds and hazelnuts onto baking tray lined with paper. Roast for 8-10 mins until lightly browned and fragrant. Hazelnuts skins should be flaky. Cool nuts and remove hazelnut skins. 

While nuts are roasting mill sugar and zest 20secs SP9 and set aside. 

Place cooled nuts into bowl with 50g flour and mill 10secs SP9.

Add remaining flour, cinnamon, cloves, baking powder and reserved sugar and lemon zest.  Procees SP4 for 5 secs or until ingredients are combined. 

Add cold cubed butter mix 10 secs SP 4 until mixture is crumbly. 

Add egg yolks and knead 10-20 secs 

Remove pastry to floured Thermomat and add a little flour to pull it together in to a ball to stop it sticking to mat. 




 

Place into refrigerator for half an hour to rest. 




 

Remove pastry from refrigerator divide into 2 balls. The first bal (2/3 of dough) will form the base and the remaining ball (remaining 1/3) will be the top. 

Press the largest ball into the base of your buttered tart case. 

Spread with an even layer of your chosen preserve. 

Well flour your Thermomat and roll the remaining ball and cut into even strips or use a cookie cutter to make different shapes and spread across the top of the jam. 

Bake in a 180deg oven for 30 mins or until it is golden brown.

Sprinkle with icing sugar and serve with a dollop of cream or icecream.