125 g
hazelnuts, finely ground in blender or food processor
125 g
plain flour
1 tsp
cinnamon
125 g
butter
125 g
caster sugar
1 Grade 4
or 5 egg
175 to 225
g raspberry jam
extra
icing sugar
Method :
Tip nuts into a bowl. Sift in flour and cinnamon. Add butter, sugar and egg yolk. Knead together to form a dough. Wrap in cling film or foil and chill
in the refrigerator until firm but not hard; up to about 1 hour. Use three quarters of the dough to
line base and sides of 7" (17.5 cm) spring clip tin (the kind used for
cheese cake) or the same size flan ring standing on a greased baking
tray. The lining should be a little thicker
than if using short crust pastry. Fill with jam.
Roll rest of dough out thinly and cut
into strips. Criss cross over top of Torte,
pressing ends well into edge of dough lining the tin. If they do not hold in place, moisten
with a little water. Bake 45 - 55 minutes in oven 350F, Gas
4. Torte is ready when it is a light
golden brown and firm. Remove spring clip tin or flan ring. Leave until lukewarm, transfer to wire
cooling rack and sift icing sugar over the top. Cut into small wedges when cold (the
Torte is quite rich) and serve with coffee. From Linz in Austria comes this
glorified jam tart, densely packed with hazelnuts and filled with
raspberry jam.
