Linzer Torte With Cinnamon Hazelnut Crust
- 1/2 cup hazelnuts
- 1 2/3 cups all-purpose flour
- 1/3 cup brown sugar
- 1 tsp ground cinnamon
- 12 tbsp cold butter, diced
- 2 None large egg yolks
- 1 cup raspberry jam
- Preheat oven to 375u0b0F. Grease and flour 6 - 2 inch tart pans.
- Spread hazelnuts on a baking tray and toast in oven for 5-10 mins. Transfer to a clean tea towel and roll round, rubbing gently to rub off skins.
- Transfer nuts to a food processor and pulse until fine crumbs are formed. Add flour, sugar and cinnamon. Add butter and pulse until mixture resembles fine breadcrumbs. Add egg yolks and pulse until just combined. Chill for 20 mins.
- Divide pastry into 6 pieces. Roll out each piece of dough and use to line tart pans. Trim. Reserve trimmings. Prick bases with a fork and fill with jam. Roll out pastry trimmings on a floured work surface and cut into 1/3 inch strips. Lattice strips over tarts, pressing edges gently to seal. Bake for 20-30 mins, until pastry is lightly browned.
- Serve warm or cold.
hazelnuts, flour, brown sugar, ground cinnamon, cold butter, egg yolks, raspberry jam
Taken from recipes-plus.com/api/v2.0/recipes/32671 (may not work)