I am not a lover of sweet food, but this jam tart from Linz is irresistible, even to me.
- 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.
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