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Linzer raspberry and apple torte by William Hamelin

11 September 2006

Linzer pastry is made with 200g ground almonds 200 sugar 160 flour one or two sieved hard-boiled egg yolks and optional lemon juice and zest plus cinnamon.

INGREDIENTS

filling for a 25cm torte)

200g dryish apple purée
600g raspberry jam
Raspberry glaze

METHOD

Preheat the oven to 180ºC. Line a flan ring with pastry. Combine purée and melted jam. Pour into the ring. Cover with pastry lattice. Bake for about 35 minutes and coat with glaze.

by William Hamelin

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Jacobs Media Group is honoured to be the recipient of the 2020 Queen's Award for Enterprise.

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