I am not a lover of sweet food, but this jam tart from Linz is irresistible, even to me.
Access Google's Street View and see 10 years of video history! ...
- 250 g plain flour, seived
- 250 g castor sugar
- 250 g almonds, ground
- ½ teaspoon cinnamon
- 1 pinch of clove buds
- 250 g butter
- 2 free range eggs
- 250 g raspberry jam
- 3 tablespoons raspberry liqueur or brandy
- 2 tablespoons icing sugar
- Mix the flour, caster sugar, almonds, cinnamon, cloves , butter and 1 of the eggs to make the pastry. This is easier done in a food processor.
- Wrap, and allow to rest in the fridge for 30 minutes or so.
- Grease the bottom of a spring form or loose bottomed 28 cm circular baking tin.
- Take the dough from the refrigerator and roll out three quarters of it and line the tin.
- Return it to the fridge for a further 15 minutes.
- Mix the raspberry jam with the raspberry liqueur or brandy and fill the pastry case with it.
- Allow to set for a while.
- Meanwhile, preheat the oven to 180° C (350° F - gas 4).
- Roll out the remaining dough and cut into narrow strips.
- Arrange the strips in a lattice and press the pastry down on the outside of the tin.
- Beat the other egg and brush the lattice pastry with it.
- Bake for about 45 minutes.
- Before serving, sprinkle the tart with sifted icing sugar.
Be careful when handling the pastry as there is no water to bind it.
Graph your Body Mass Index
See your personal Body Mass Index (BMI) plotted on a graph against national averages.