A classic Linzer Torte with a buttery almond crust and a sweet-tart raspberry filling. This elegant tart is perfect for afternoon tea or as a delightful dessert for any occasion.
Ingredients: 1 cup almond flour. 1 cup all-purpose flour. 1/2 cup granulated sugar. 1/2 teaspoon ground cinnamon. 1/4 teaspoon salt. Zest of 1 lemon. 1 cup unsalted butter, cold and cubed. 1 large egg. 1 cup raspberry jam. 1/4 cup sliced almonds, for topping. Powdered sugar, for dusting.
Instructions: Warm the oven up to 350F 175C and grease a 9-inch tart pan. Put sugar, cinnamon, salt, lemon zest, almond flour, and all-purpose flour in a food processor and blend them together. Pulse until everything is mixed together. When you add the cold cubed butter to the flour mixture, pulse it until it looks like big crumbs. Put the egg in and pulse the food processor until the dough comes together. Split the dough in half, making two equal parts. One piece should be pressed into the bottom and up the sides of the tart pan that has been prepared. Spread raspberry jam all over the crust in a thin layer. Roll out the rest of the dough into thin strips and place them over the jam in a lattice pattern. Spread almond slices on top of the lattice. After the oven is hot, bake for 35 to 40 minutes, or until golden brown. Let the tart cool all the way down on a wire rack in the pan. After it has cooled, take it out of the pan and sprinkle it with powdered sugar.
Prep Time: 20 minutes
Cook Time: 40 minutes
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