INGREDIENTS:
200g Flour (my favorite mix - 80% urdinkel)
200g Butter
200g Almond flour
180g Sugar (fav was raw whole cane sugar)
1 knife tip cinnamon (add this to the sugar container)
1 knife tip clove powder (add this to the sugar container)
2 eggs
1/2 pkg baking powder (8g)
Jam (approx 350g aka 1 jar) raspberry was my fav (you want to cover the pie bottom with .5cm of jam)
22cm-24cm pie tin + wax paper liner
INSTRUCTIONS:
Pop the flour and butter into the kitchen aid and mix on level 1
Add the almond flour continue mixing
Add the sugar and spices
Add one whole egg and keep mixing
Add baking powder
When the mixture looks more like dough and starts clumping, stop the mixer, gather it up onto a piece of plastic wrap and roll it into a shape that can be neatly stored in the fridge for at least 30-60 mins
DANCE TIME
An hour later, remove the dough from the fridge and take 2/3 of it to form into a crust inside a lined pie tin. Use your fingers to move the dough around evenly and create a 2cm edge around the sides making sure that the base is not too thick or too thin. I like to use a fork to push down on the edge of the crust leaving a decorative mark and making the crust a bit more robust at the edge. Again, place the pie crust into the fridge for 15 mins to cool down and stiffen. Also put the rest of the dough back into the fridge for later.
DANCE TIME
30 mins or so later...
Take out the dough and the pie tin from the fridge.
Roll out the 1/3 remaining dough and cut it lengthwise into 8 strips to place in a criss cross pattern on top of the pie.
Pour out the jam into the pie tin, spread around evenly and then place the dough strips on top to create your pattern (see my photo)
Take the egg, separate and whisk the yolk. Then apply it sparingly with a paintbrush to the top layer of the assembled pie dough. Try not to get any on the jam area.
Bake 30-40 mins at 200ºC without convection. If you'd like to brown it a bit more, turn on convection fan for the last 5 mins.
Let it sit for 2-3 hours and voila... the most incredible linzer torte ever...
(mountain farmer recipe edition)
