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The Caterer

Linzer raspberry and apple torte by William Hamelin

11 September 2006
Linzer raspberry and apple torte by William Hamelin

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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