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Prep Time: 25 Minutes Cook Time: 40 Minutes |
Ready In: 65 Minutes Servings: 16 |
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My Austrian grandmother made this nutty jam-filled dessert only at Christmastime. So did my mother, and now I'm proud to carry on the tasty tradition. It's a great way to end a holiday meal. Ingredients:
2 cups king arthur unbleached all-purpose flour |
2 cups ground hazelnuts |
1/2 cup sugar |
1/2 cup packed brown sugar |
1 teaspoon ground cinnamon |
1/8 teaspoon salt |
dash ground cloves |
1 cup cold butter, cubed |
2 eggs, lightly beaten |
1 teaspoon grated lemon peel |
1-1/3 cups seedless raspberry jam |
confectioners' sugar, optional |
Directions:
1. In a large bowl, combine the first seven ingredients. Cut in butter until mixture resembles coarse crumbs. Add eggs and lemon peel; stir until mixture forms a ball. Divide into fourths. Cover and refrigerate for 3-4 hours or until chilled.
2. Remove two portions of dough from refrigerator; press each into an ungreased 9-in. fluted tart pan with removable bottom. Spread 2/3 cup jam over each.
3. Between two sheets of lightly floured waxed paper, roll one portion of remaining dough into a 10-in. x 6-in. rectangle. Cut six 1-in.-wide strips; arrange in a lattice design over jam. Repeat with remaining dough (return dough to the refrigerator if needed).
4. Bake at 350° for 40-45 minutes or until bubbly and crust is browned. Cool completely. Dust with confectioners' sugar if desired. Yield: 2 tortes (8 servings each).
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