Linzer Torte

More a tart than a torte, this Austrian specialty takes its name from the city of Linz on the Danube River. It is very rich, being a crisp Mürbteig containing ground almonds and spices which is spread with raspberry jam. Serve in thin wedges.

Preheat oven to 400˚F.

Pastry Crust:

1 cup (2 sticks) unsalted butter

1 cup sugar

2 egg yolks

2 cups unbleached flour

2⅓ cups finely ground unblanched almonds

½ teaspoon cinnamon

big pinch of cloves

1. See directions for making rich tart pastry here.

Assembling the Linzer Torte:

10-inch springform pan

2 egg whites, beaten to blend

1 to 1⅓ cups red or black raspberry jam

1. Reserve one-third of the pastry for the lattice crust. Refrigerate it while lining the pan with the remaining two-thirds.

2. From the remaining two-thirds cut off one-sixth and set aside. Roll out the rest to fit the bottom of the pan (instructions here).

3. Form the reserved one-sixth of the dough into a long roll about one-fourth-inch thick and one-half-inch high.

4. Brush egg white sparingly around the edge of the bottom crust in the pan. Set the roll of the dough on top of it (the egg white acts as a glue) and press it slightly down into the bottom crust.

5. Spread the raspberry jam evenly into the pastry shell.

6. Roll out the refrigerated one-third of the dough and cut it into strips one-half-inch wide with a knife or pastry wheel. Crisscross the strips of pastry to form a lattice top. The strips can be picked up easily by slipping a knife blade under them lengthwise.

7. Brush the lattice top with the remaining egg white.

8. Bake immediately in the lower middle of a preheated 400˚F oven for 45 to 50 minutes, or until the pastry is a golden brown. Do not over-bake, or the almonds may produce a bitter taste.

9. Cool in the pan for 10 minutes. Unbuckle the sides of the pan and wait another 10 minutes before unmolding it onto a cake rack to cool thoroughly.