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Linzertorte Recipe

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This recipe for Linzertorte is from The Wallbaum Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pastry: 300 g 10 oz Flour
280 g 9 oz Butter
6 Hard boiled Egg Yolks, sieved
50 g 1/3 cup Powdered candied almonds
2.5 mL 1/2 tsp Cinnamon
10 mL 2 tsp Dark Rum

Filling:
200 g 3/4 cup Apple Puree
500 g 2 cups Raspberry Jam
Directions:
Directions:
1. Blend pastry ingredients well until just sticking together. Allow to rest in frig for 1 hour.
2. Take 2/3 of dough and roll out on lightly dusted surface.
3. Line 8 - 10 in. fluted mold (with removable sides) with pastry
4. Combine apple and raspberry. Fill mold with fruit.
5. Preheat oven to 425* F
6. Knead remaining dough until smooth and elastic
7. Roll into rectangle and make strips for a lattice top
8. Arrange lattice on top of fruit mixture
9. Bake about 20 minutes.
10. Allow to cool but removes sides while still warm. Serve warm
Number Of Servings:
Number Of Servings:
8 - 10 inch flan
Preparation Time:
Preparation Time:
2 hr; bake 10 minutes
Personal Notes:
Personal Notes:
An amazing rich pastry with great filling.

 

 

 

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