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Linzertorte (European Cooking)

200 g softened butter
200 g caster sugar
200 g finely ground hazelnuts
200 g plain flour, sifted
2 level tspn cinnamon
1 egg, separated
raspberry jam
sifted icing sugar

Place first 5 ingredients in bowl. Add egg yolk and work together
with the hands to form a shortbready-typw paste. Form into a ball.
Wrap in foil and refrigerate 1 hour so that the pastry hardens
slightly. Press two thirds over base of 20 cm spring pan form with
hinged sides (I use a quiche pan with a loose base), building up
edges to form a 2 1/2 cm wide margin (or lip). Fill with a thin
layer of raspberry jam. Roll our rest of pastry on a well floured
surface. Cut rolled pastry into narrow strips (a pastry wheel
gives the authentic serrated appearance) then arrange in criss
cross design over top of tart. Press edges of strips firmly on to
edge of tart so that they stay in position while the tart is baking.
Brush all visible pieces of pastry with lightly beaten egg white.
Bake in centre of moderate oven set to 170 degrees C for about 1
hour or until tart is page fold. Cool before removing from tin.
Spinkle thickly with icing sugar and cut into wedges.


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