Delicate and buttery almond pastry, softly spiced with a little cinnamon and a hint of vanilla. Traditionally, the Austrian linzer torte is filled with jam, I have used whole strawberries sprinkled with rapadura sugar and lemon zest for a lighter fruity touch. Frozen berries work fine here, think blackberries, boysenberries, or what ever might tickle your fancy.
This recipe features in my second cookbook, My Family Table. Limited signed copies available here.For the pastry
125 g (41/2 oz) butter, chilled and cubed
175 g (6 oz/13/4 cups) almond meal
230 g (8 oz/13/4 cups) buckwheat flour, 175 g (6 oz/13/4 cups) spelt flour, or 300 g (101/2 oz/13/4 cups) rice flour
100 g (31/2 oz/2/3 cup) rapadura, coconut or muscovado sugar
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1 teaspoon bicarbonate of soda (baking soda)
2 free-range eggs
For the filling
450 g (1 lb/3 cups) fresh strawberries, green hulls removed, sliced in half
75 g (21/2 oz/1/2 cup) rapadura, coconut or muscovado sugar
juice of 1/2 lemon
For the topping
1 free-range egg, beaten
2 tablespoons poppy seeds
Preheat the oven to 170°C (325°F). Grease a pie tin with coconut oil or butter.
To make the pastry, place all the ingredients, except the eggs, in a food processor. Pulse until the mixture resembles coarse breadcrumbs. With the motor running on low, add the eggs one at a time, and process until the mixture starts to come together like a dough.
Turn the pastry out onto a floured bench, then knead for 2–3 minutes, until lovely and smooth.
Using a rolling pin, roll the dough out to about 5 mm (1/4 inch) thick, then dust with extra flour. Loosely roll the pastry around the rolling pin, then carefully unroll it over the pie dish. Press the pastry into the dish, then trim the edges using a sharp knife.
Combine the filling ingredients in a mixing bowl. Toss well to combine, then transfer to the pie dish.
Roll out the remaining pastry, then slice into long strips, about 3 cm (11/4 inches) wide. Arrange the pastry strips over the strawberry filling, in a lattice pattern. Trim any excess pastry from the edges.
Gently brush the pastry with the beaten egg, then sprinkle with the poppy seeds.
Bake for 35–40 minutes, or until the pastry is golden and the filling is bubbling.
Remove from the oven and leave to cool in the tin before serving.
Serves 8. Will keep for 2-3 days in an airtight container.